Spanish Garlic Chicken (Pollo al Ajillo)

• servings: 6 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

2 pounds boneless, skinless chicken thighs (910g)

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup all-purpose flour (60g)

1/4 cup extra virgin olive oil (60ml)

10 garlic cloves, (peeled and thinly sliced)

1 cup dry white wine (240ml)

1 bay leaf

1 small bunch fresh thyme sprigs

1/4 cup chopped fresh parsley, (for garnish)

Directions

Season the chicken. Pat the chicken dry and season all over with salt and pepper. Lightly coat both sides with the flour and shake off any excess.

Sear the chicken. In a large heavy-bottomed skillet, heat the olive oil over medium-high until shimmering but not smoking. Working in batches if necessary, cook the chicken until golden, about 4 minutes per side.

Make the sauce. Add the garlic and cook until fragrant, about 1 minute. Pour in the wine and use a wooden spoon to scrape any browned bits stuck to the pan. Add the bay leaf and thyme. Once the sauce comes to a boil, reduce the heat to low, cover the pan, and cook for 10 minutes.

Finish and serve. Uncover the pan and increase the heat back to medium-high. Cook, uncovered, until the sauce has reduced by half, about 5 minutes. Remove the skillet from the heat. Remove the bay leaf and thyme sprigs. Garnish with the parsley. Serve with the pan sauce drizzled over top.

Nutrition

• Calories: 339.5 kcal
• Total Fat: 15.4 g
• Saturated Fat: 2.8 g
• Unsaturated Fat: 11.1 g
• Trans Fat: 0.03 g
• Cholesterol: 143.6 mg
• Sodium: 526.9 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 0.6 g
• Total Sugars: 0.5 g
• Protein: 30.7 g