Pollo al Ajillo

Ingredients

• 4 pieces chicken
• 10 cloves garlic
• 1 cup olive oil
• 1 cup white wine
• 1 bunch fresh parsley
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 whole lemon
• 2 leaves bay leaves
• 1 teaspoon red pepper flakes

Instructions

1. 1

   Start by seasoning the chicken pieces with salt and black pepper on both sides. Let them rest for about 15 minutes to absorb the flavors.

2. 2

   In a large skillet, heat the olive oil over medium heat until shimmering. Add the chicken pieces skin-side down and cook for about 5-7 minutes until golden brown.

3. 3

   Flip the chicken pieces and cook for an additional 5-7 minutes on the other side until browned. Remove the chicken from the skillet and set aside.

4. 4

   In the same skillet, add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

5. 5

   Add the white wine, bay leaves, and red pepper flakes to the skillet, scraping the bottom to deglaze. Bring to a simmer.

6. 6

   Return the chicken to the skillet and add the juice of the lemon. Cover and cook on low heat for about 20-25 minutes, or until the chicken is cooked through and tender.

7. 7

   Once cooked, remove the lid and let the sauce reduce for an additional 5 minutes on medium heat.

8. 8

   Chop the fresh parsley and sprinkle it over the chicken before serving. Serve hot with crusty bread or over rice to soak up the sauce.