Pollo al Ajillo
This wonderfully aromatic chicken dish is short on prep and big on flavour. It's also a great dish to make ahead the day before and reheat — it's even tastier after the flavours meld. Seared chicken on the bone, slow cooked onions & whole cloves of garlic finished with white wine, rosemary & tender, roasted new potatoes.
100ml Olive oil
1kg chicken drumsticks & thighs, skin on, bone in
500g Spanish onion, peeled & finely sliced
10 sprigs of thyme, leaves picked
1 large head of garlic, cloves peeled
1 sprig of rosemary, leaves picked & chopped
2 bay leaves
200ml white wine
1kg New potatoes
Salt & freshly ground black pepper
Pre-heat the oven to 180°c. Place the new potatoes in a pan with cold water and season generously with salt.
Place on a high heat and bring to the boil, once boiling reduce heat to medium and cook for approximately 15-20 minutes until tender, once cooked drain and set aside.
Place a large, ovenproof, heavy bottomed pan or casserole dish on a high heat and season the chicken generously with salt & pepper.
Once pan is hot, add the olive oil, lay the chicken pieces in the pan and cook on all sides until golden brown, turning every couple of minutes, this should take 10-15 minutes. Remove the chicken from the pan and set aside on a plate.
Add the onions, garlic cloves, rosemary, bay leaves & thyme, turn heat to medium and cook for a further 10 minutes until the onions are starting to brown, stir every minute or so. Add the white wine to deglaze the pan and cook for a further 2 minutes to reduce. Add the potatoes and chicken and gently stir to mix the ingredients together.
Place in the middle shelf of the pre-heated oven for approximately 10-15 minutes to allow the potatoes to lightly brown. Check the chicken is fully cooked with no pink meat and it is steaming hot in the centre.
Allow to rest for 5 minutes, serve, and enjoy.
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