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Catalan chicken or pollo al ajillo
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesGarlic chicken recipe written by Nolan Sanchez Ramirez. Photo: Michael Malecki @ Flickr
Ingredients
4 chicken thighs deboned and cut into bite size pieces
1 head of garlic peeled
Chicken stock (ideally homemade with no salt, but can use cube chicken stock and thicken with cornstarch)
100ml white wine
Potatoes (as much as you want)
Optional: roasted pepper
Directions
- Dice your potatoes and traditionally fry them in olive oil but can air fry them too works just fine with salt and pepper and maybe some rosemary. These are too serve with.
- In a wide cold pan add a generous amount of olive oil enough to coat the bottom of your pan in a 2mm olive oil layer and add all of your garlic that you peeled and smashed.
- Start heating the oil on medium low to toast the garlic until it’s just golden colour not too dark as it’s going to be bitter and put it out on a side plate for later.
- Now in your heated and fragrant oil crank up the heat and start searing your chicken thighs until golden brown.
- Add the garlic once the chicken is nicely coloured no need to be fully cooked just now but fine if it is already, and add your white wine to deglaze.
- Once the wine is evaporated it should have created a kind of emulsion with the fat. Now is the time to add your chicken stock! Let it cook for another five minutes and your chicken is done enjoy with your crispy potatoes and if you feel fancy can add 1 roasted pepper slice no more.
