Pollo al Ajillo (Classic Spanish Garlic Chicken Recipe)

Garlic chicken cooked in olive oil and white wine.

Ingredients (Serves 4)

• 1 whole chicken (about 1.5 kg), cut into pieces or 1 kg chicken thighs/drumsticks

• 6–8 garlic cloves, peeled and crushed

• 3 tbsp extra virgin olive oil

• 100 ml dry white wine or sherry

• 1–2 sprigs fresh thyme or rosemary (optional)

• Salt and freshly ground black pepper

• Lemon wedges for serving (optional)

Preparation

1. Season the chicken:

   • Pat chicken pieces dry and season generously with salt and pepper.

2. Sauté garlic and chicken:

   • Heat olive oil in a large skillet over medium-high heat.

   • Add crushed garlic and sauté until golden, taking care not to burn.

   • Add chicken pieces and brown on all sides, about 5–7 minutes per side.

3. Deglaze and simmer:

   • Pour in white wine or sherry and add thyme or rosemary if using.

   • Reduce heat, cover, and simmer 20–25 minutes until chicken is cooked through and tender.

4. Serve:

   • Remove garlic cloves or leave them for extra flavor.

   • Serve hot with lemon wedges if desired.

Serving Suggestions

• Serve with roasted potatoes, rice, or crusty bread.

• Pair with dry Spanish white wine like Albariño or Verdejo.

• Works well as tapas for sharing.