Pollo al Ajillo (Spanish Garlic Chicken)

Ingredients

• •1.2 kg (about 8 pieces) bone-in, skin-on chicken thighs and drumsticks
• •12 garlic cloves, skin removed but left whole
• •½ cup dry sherry or dry white wine
• •3 tbsp olive oil
• •2 fresh rosemary sprigs
• •4 fresh thyme sprigs
• •2 bay leaves
• •½ cup low-sodium chicken broth
• •1 tsp fine sea salt
• •½ tsp black pepper
• •2 tbsp fresh parsley, chopped, to finish

Directions

1. 1Pat chicken dry and season generously on all sides with salt and pepper.
2. 2Heat olive oil in a large deep skillet or Dutch oven over medium-high heat; place chicken skin-side down and sear without moving for 7–8 minutes until skin is deeply golden, then flip and sear 3 minutes on the other side.
3. 3Remove chicken and set aside; reduce heat to medium and add whole garlic cloves to the same pan, tossing for 2 minutes until golden.
4. 4Pour in sherry, scraping up any browned bits from the bottom; let bubble for 1 minute.
5. 5Add broth, rosemary, thyme, and bay leaves; return chicken skin-side up to the pan.
6. 6Cover and cook over medium-low heat for 20 minutes, then uncover and cook 5 more minutes to reduce the sauce slightly.
7. 7Discard herb stems and bay leaves, scatter parsley over top, and serve with crusty bread or boiled potatoes.

💡 Dry sherry is the traditional Spanish choice and can be found at most Canadian liquor stores (look for Fino or cooking sherry in some grocery stores); a dry white wine like Sauvignon Blanc is a great everyday swap.

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