Pollo al ajillo, or Garlic Chicken, is a classic Spanish dish and you’ll find it on many restaurant menus. It’s easy to prepare and it tastes delicious. I decided to post this recipe after I saw a photo on Jeanette’s site, where she prepared a chicken dish she got the idea from at Coldilde’s site. (Round and round in the circle of love).
My recipe for Garlic Chicken fits into my idea of healthy food, as there is no heavy cream or butter used in this dish. The only ingredients are chicken, olive oil, garlic, white wine, and salt. In order to get flavor, the most important step with this dish is to marinade the chicken with sliced garlic at least two hours, 4 to 6 is even better. Secondly, you must use a lot of garlic for the sauce and slice it thinly.
If you ever watched the movie The Good Fellas, you may remember the scene where the wise guys were in jail and the character Paoli, played by Paul Sorvino, used a razor to slice the garlic so thinly that it would liquefy in the pan with the oil (See video link.) That’s the way I love it, sliced thinly so it so it becomes creamy with the oil in the pan. And the more garlic the better! Everyone in my house fights over it. Try Garlic Chicken. It’s a healthy food dish!
Total Time: 3-7 hours, which includes marinating time
Prep Time: 30 minutes
Cook Time: 40 minutes
I whole chicken, deboned
5 tablespoons light olive oil
1/3 cup whole garlic cloves
3 tablespoons white wine
Garnish – chopped parsley
Procedure: Pre-heat the oven to 375°
1) Remover the skin from the chicken. Slice the garlic thinly and rub the slices over the chicken along with a little olive oil. Salt the chicken on both sides of each piece and place the chicken in on a plate. Place the plate in the refrigerator for a minimum of two hours.
2) After the marinating the chicken, wipe the garlic off chicken and reserve it. Over a medium-high flame, heat 2 tablespoons of light olive oil in a 10-inch pan. When the oil starts to smoke, add the chicken pieces to sear them. Leave the chicken in place until they are golden brown. Turn them only when it will lift away from the pan easily, and then flip them and sear on the other side. You may need to add a touch more oil.
3) After you have seared both sides of the chicken, pour 3 tablespoons of white wine over the chicken and place the pan in the pre-heated oven. Let the chicken bake for 15 minutes.
4) After the chicken has been in the oven about twelve minutes, place the reserved garlic in a small pan with 3 tablespoons of olive oil. Start to cook the garlic and when it turns white and garlic is evenly cooked, pour it over the chicken in the oven. (*Hint – if the garlic lands in the bottom of the pan it will become tender and juicy. If it lands on top of the chicken it will become toasted and crispy.) Cook another 10 minutes. Check seasonings. Salt if needed and garnish with parsley.
Serving Suggestions: Accompany with grilled polenta and a large salad
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