Pollo al Ajillo (Spanish Garlic Chicken)

Ingredients:

 

1/2 cup extra virgin olive oil

8 bone-in, skin-on chicken thighs

10 cloves garlic, thinly sliced

1/2 teaspoon dried thyme

1/4 teaspoon red pepper flakes (optional)

1/2 cup dry white wine

1/4 cup chopped fresh parsley

Salt and freshly ground black pepper, to taste

Instructions:

 

Heat olive oil in a large skillet over medium-high heat. Season chicken thighs generously with salt and pepper. Add chicken to the skillet, skin-side down, and cook for 5-7 minutes, or until golden brown and crispy.

Flip the chicken and add sliced garlic, thyme, and red pepper flakes (if using) to the pan. Cook for an additional 2-3 minutes, or until the garlic is fragrant and lightly golden brown.

Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce heat to medium-low and simmer for 10-15 minutes, or until the chicken is cooked through and the juices run clear when pierced with a knife.

Remove chicken from the pan and keep warm. Increase heat to medium-high and simmer the pan sauce for an additional 2-3 minutes, or until slightly reduced.

Stir in chopped parsley and season with additional salt and pepper to taste.

Serve chicken immediately, spooning the pan sauce over the top. Enjoy with crusty bread for dipping in the delicious sauce.

Tips:

 

For a richer flavor, use olive oil and butter to cook the chicken.

You can substitute with chicken broth if you don't have dry white wine.

You can also add other vegetables to the pan along with the garlic, such as sliced onions, peppers, or mushrooms.

Serve Pollo al Ajillo with steamed rice, roasted vegetables, or a simple green salad.