Pollo al Ajillo (Spanish Garlic Chicken)

Method

1. 1
   • olive oil 1¼ dl
   • salt to taste
   • black pepper to taste

   Dry and season the chicken — Pat the chicken thoroughly dry and season it all over with salt and black pepper — dry skin is the difference between browning and steaming. Heat the olive oil in a wide heavy pan, about 28 cm, over medium-high heat.

2. 2

   Brown the pieces skin-side down — Brown the chicken in two batches, skin-side down first, without moving it, until deeply golden — about 6 minutes a side. Transfer each batch to a plate; the pieces will still be raw inside.

   ⏱12 min
3. 3
   • garlic 16
   • olive oil 1¼ dl
   • smoked paprika 1 tsp
   • fresh chilli 1

   Soften the garlic and chilli — Lower the heat, tip the crushed garlic and the split chilli into the flavoured oil and fry gently for about 5 minutes, stirring, until the cloves are soft and nutty brown inside their skins. Slide the pan off the heat and stir in the smoked paprika.

   ⏱5 min
4. 4
   • white wine 1½ dl
   • chicken stock 1½ dl
   • bay leaf 2

   Deglaze with white wine — Pour in the white wine, scrape every browned scrap off the base of the pan with a wooden spoon and let it bubble hard for 2 minutes to cook off the raw alcohol. Return the chicken with any juices, add the bay leaves and pour in the stock.

5. 5

   Braise, then reduce uncovered — Cover and simmer gently for 25 minutes, turning the pieces once halfway, until the meat pulls easily away from the bone. Uncover for the last 5 minutes so the sauce reduces to a nutty, glossy glaze that clings to the chicken.

   ⏱25 min
6. 6
   • garlic 16
   • fresh parsley 3 tbsp
   • salt to taste

   Thicken with the soft cloves — Squash four or five of the softened garlic cloves against the side of the pan with a fork and stir them into the sauce to thicken it. Taste for salt, scatter with parsley and serve straight from the pan, with bread for the sauce or a sharp green salad.