Spanish Garlic Chicken (Pollo al Ajillo)

Ingredients

4 chicken thigh

a head of garlic

olive oil

150 ml white wine

thyme and bay

parsley

potatoes

salt and pepper

Directions

Cut the chicken legs into 5 pieces each, 2 from the drumstick and 3 from the larger thigh portion.

Lightly crush the cloves of garlic leaving the skin on. Fry gently in a generous amount of olive oil until there is some coloration. Remove the garlic.

The chicken is then added to the now flavorful oil, seasoned with salt and pepper, frying until golden.

Return the garlic to the pan and add the white wine. Reduce over a medium heat by about half.

Add in the thyme and bay and cover with a lid. Let simmer gently for 20 minutes. A minute or two before the chicken is done add the parsley.

Chop the potatoes into small chunks. Fry the potatoes, until golden and crispy, in a fair amount of olive oil with a couple cloves of garlic and season with salt.