Pollo al Ajillo

The recipe

Instructions

1. 1
   Pat the chicken dry, season generously. Heat the oil in a heavy pan and brown the thighs skin-side down for 6 minutes. Flip for 2 more.
2. 2
   Lift the chicken out. Smash the entire garlic bulb (skins still on) with the side of a knife. Add to the pan.
3. 3
   Cook the garlic in the chicken fat for 2 minutes until golden and fragrant.
4. 4
   Pour in the wine and reduce by half. Add the stock, thyme, bay and chicken back skin-side up.
5. 5
   Simmer uncovered for 15 minutes until the chicken is cooked and the sauce has reduced to a glossy coating. Scatter with parsley.

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