Ingredients (for 2 people)
- 400 g boneless chicken thighs, cut into 3 cm pieces
- 8 garlic cloves (40 g): 4 sliced and 4 crushed with skin
- 60 ml extra virgin olive oil
- 50 ml dry white wine
- 1 dried chili (optional) and 1 bay leaf
- 3 g chopped fresh parsley
- 4 g salt and 1 g black pepper
Method
Hob power: the scale goes from 1 (lowest) to 9 (highest). If your hob has another scale, use 1-2 for very gentle heat, 4-5 for medium and 7-9 for high.
1.- Season the chicken with 3 g of salt and 1 g of pepper. Slice 4 garlic cloves into 2 mm rounds and crush the other 4 with skin.
2.- Heat 60 ml of oil in a 24 cm deep pan on power 5 of 9 for 2 minutes. Add the 4 crushed garlic cloves and the chili, brown for 1 minute and remove.
3.- Add the chicken and brown for 10 minutes on power 6 of 9, turning every 3 minutes, until golden outside.
4.- Lower to power 4 of 9, add the sliced garlic and bay leaf and sauté for 2 minutes without burning.
5.- Raise to power 7 of 9, pour in 50 ml of white wine and let it evaporate for 2 minutes.
6.- Lower to power 3 of 9, cover and cook 12 minutes, stirring halfway. Adjust the salt and sprinkle the parsley.
Origin and history of garlic chicken
It is a Spanish home-cooking dish closely tied to Castile and Andalusia, where garlic and olive oil are the base of many stews. It is served in bars as a tapa in a clay dish, and there are versions with lamb, rabbit or prawns, also called “al ajillo”.
Best time to eat it
It is eaten all year. In spring young garlic appears, which is milder, and in winter its strong flavour is especially welcome.
Tips and common mistakes
Do not let the garlic burn, as it turns bitter. Bone-in thighs have more flavour but need 10 more minutes of cooking. Serve with bread to dip or with fries.
You may also like: Valencian paella, Pasta carbonara, Stewed lentils.