Spain | Pollo al Ajillo

CLICK HERE FOR THE RECIPE I USED

Spain was so easy! There are a lot of delicious sounding recipes to be found in Spain but as soon as I read about Pollo al Ajillo, my search was over. Chicken with a garlic and white wine sauce?

Yes, please!

I had nearly all of the ingredients on hand except for fresh parsley and chicken. I picked up a pack of chicken thighs and cooked up 4 of them because the thighs were huge. I couldn’t find any fresh parsley at the store so I ended up using dried parsley. It was parsley that I grew and dehydrated in my little dehydrator so, while not fresh, it worked well.

Prep was easy. No chopping, no peeling of the garlic, I just had to measure some stuff out and shake the thighs in a bag of seasoned flour.

Cooking was easy, brown the thighs, add all the other stuff (except parsley) to the pan, and cook until the chicken is done and sprinkle with parsley. The garlic did need to be removed from the skins once the chicken was done but the cloves just squeezed right out of the skin.

I ate it with mashed potatoes and steamed green beans.

And it was amazing! It would be great with fresh bread too.

The pan sauce was excellent over the mashed potatoes and the chicken, it was packed with garlic flavor but not overwhelmingly garlicky. The wine balanced it out so well. I used a Riesling that I had on hand but a buttery Chardonnay would have been fantastic. I'm not a wine person, I only use it in cooking, so take my recommendations with a glass of your preferred white wine.

Will I make this again? YES!!!