Pollo al Ajillo (Spanish Garlic Chicken)

Ingredients

• 600 g chicken thigh, bone-in, halved through the bone
• 4 chicken drumstick
• 16 garlic, lightly crushed with the skins left on
• 1¼ dl olive oil
• 1½ dl white wine
• 1½ dl chicken stock
• 2 bay leaf
• 1 tsp smoked paprika
• 1 fresh chilli, split lengthways
• 3 tbsp fresh parsley, chopped
• salt to taste
• black pepper to taste

Method

1. 1.

   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.

3. 3.

   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.

4. 4.

   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.

6. 6.

   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.