Chicken Cooked with Bay, Garlic and White Wine

Name: Chicken Cooked with Bay, Garlic and White Wine (Pollo al ajillo)
Yield: Serves 4
Cuisine: Spanish
Ingredients: sea salt and black pepper; sea salt and black pepper; 200 ml white wine or fino sherry; 100 ml water; 6 bay leaves, preferably fresh; 200 ml white wine or fino sherry; 2 garlic bulbs, cloves separated, skins on; 6 bay leaves, preferably fresh; 4 tablespoons olive oil; 2 garlic bulbs, cloves separated, skins on; 1 medium organic or free-range chicken, about 1.5 kg, jointed into 8 pieces, skin on breast and wings, skin off legs and thighs; 1 medium organic or free-range chicken, about 1.5 kg, jointed into 8 pieces, skin on breast and wings, skin off legs and thighs

Pollo al ajillo

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

This is one of Spain’s most classic ways of cooking chicken – with lots of garlic, bay and wine – and our favourite. The art of this dish is to try to make the juices of the chicken and the white wine emulsify with the garlicky olive oil.

Ingredients

1 medium organic or free-range chicken, about 1.5 kg, jointed into 8 pieces, skin on breast and wings, skin off legs and thighs

Europe
Spain
Main course
Mediterranean
Gluten-free
Spicy

Method

Season the chicken with salt and pepper. Place a large, heavy-bottomed saucepan or frying pan with a lid over a medium heat and add the olive oil. When the oil is hot, add the garlic cloves and fry gently until slightly golden. Remove with a spoon and set aside. Now add the chicken, in batches, and fry for 3 minutes on either side until golden brown all over. Return the garlic to the pan along