Pollo al Ajillo (Garlic Chicken)

🛒 Ingredients

• Chicken thighs and drumsticks, bone-in, skin-on 800 g · 2000 kcal
• Garlic 80 g · 120 kcal
• Olive oil 55 g · 495 kcal
• Dry white wine 100 g · 80 kcal
• Fresh parsley 10 g · 4 kcal

👨‍🍳 Instructions

1. Pat chicken pieces dry with paper towels and season generously with salt and black pepper.
2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden, then remove and set aside.
3. Reduce heat to medium-low, add the peeled whole garlic cloves to the same skillet and sauté for 5-7 minutes until fragrant and lightly golden, being careful not to burn them.
4. Return the chicken to the skillet with the garlic. Pour in the dry white wine, scraping up any browned bits from the bottom of the pan.
5. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until chicken is cooked through and tender.
6. Remove lid, increase heat to medium-high, and simmer for another 5-10 minutes to reduce the sauce to your desired consistency. Stir in fresh chopped parsley just before serving.