🇮🇹 Italian
Pollo al Ajillo
Spanish garlic chicken — golden pieces braised with a forest of garlic, dry sherry, and thyme until the sauce becomes sticky and deeply savory.
460 cal / serving
6g net carbs
44g protein
26g fat
Prep: 10 min
Cook: 35 min
2 servings
Ingredients
Meat & Poultry
- 4 whole Chicken thighs, bone-in
Produce
- 2 tbsp Fresh parsley
- 4 sprigs Fresh thyme
- 12 cloves Garlic cloves
- 1 whole Lemon
Pantry
- 0.5 cup Dry sherry (or white wine)
- 3 tbsp Olive oil
Spices & Herbs
- 1 whole Bay leaf
Instructions
1. Season chicken pieces with salt and pepper.
2. Heat olive oil in a wide skillet over medium-high. Sear chicken skin-side down until deep golden, 7 min. Flip, cook 3 min more. Remove.
3. Add garlic to the fat; cook over medium until golden and fragrant, 3 min.
4. Add sherry; let it bubble and reduce by half, scraping up the browned bits.
5. Return chicken and add thyme and bay leaf. Cover and braise on low 20 min.
6. Uncover the last 5 min to thicken the sauce. Discard bay leaf.
7. Finish with a squeeze of lemon and fresh parsley.