Garlic chicken

Ingredients

• 1 kgchicken
• 2heads of garlic
• 400 mlwhite wine
• to tastesalt
• to tasteblack pepper
• to tasteextra-virgin olive oil

Instructions

1. 1

   Season the chicken

   Cut the chicken into medium-sized pieces and season with salt and black pepper to taste.

2. 2

   Heat the oil

   Pour a generous amount of extra-virgin olive oil into a large frying pan and heat over a medium-high heat.

3. 3

   Brown the chicken

   Add the chicken pieces and brown them on all sides. Lift them out of the pan and set aside.

4. 4

   Fry the garlic

   Put the unpeeled, lightly crushed garlic cloves into the same pan. Fry until golden.

5. 5

   Simmer with wine

   Return the chicken to the pan and pour in the white wine. Cook over a medium heat for about 15–20 minutes, stirring from time to time, until the chicken is cooked through and the sauce has reduced.

6. 6

   Serve hot

   Serve the garlic chicken hot, with bread alongside to enjoy the sauce.

What is garlic chicken?

Known in Spain as pollo al ajillo, garlic chicken is a homely dish built around browned chicken, garlic and a pan sauce. Garlic-forward cooking is familiar in Spanish cuisine, though versions vary from kitchen to kitchen.

This version uses whole, unpeeled cloves and white wine. Browning the chicken first gives the pan a savoury base, while simmering brings the flavours together in a sauce to serve with bread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 533 calories, 80g protein, 11g carbs, 19g fat.

The chicken supplies most of the protein, while the wine contributes some of the carbohydrates and the olive oil provides much of the fat. Serve with a generous portion of vegetables alongside the chicken and bread to make a more balanced plate.

Choosing the ingredients

Chicken: The recipe does not specify a cut, so use pieces that can be cut to a similar medium size. Keeping them fairly even helps them cook at a similar pace.

Garlic: Use two whole heads, separating the cloves but leaving their skins on. A light crush helps release flavour while the cloves soften in the pan.

Wine: A dry white wine works well in this savoury sauce. Since it is a prominent flavour, choose one you would be happy to drink.

Browning before simmering

Chicken: Give the pieces time to brown on every side before taking them out. If the pan is crowded, brown them in batches so they fry rather than steam.

Garlic: Fry the cloves in the same pan after removing the chicken. Watch for a golden colour; very dark garlic can make the sauce taste bitter.

Getting the sauce right

Wine: Once the chicken is back in the pan, the wine forms the basis of the cooking liquid. Keep the heat at medium and stir occasionally as the liquid reduces.

Doneness: The chicken should be cooked through, and the sauce should look more concentrated than when the wine was first added. The stated simmering time is about 15–20 minutes.

Serving the dish

Bread: Serve it hot with bread, as suggested in the method, so the reduced sauce does not go to waste.

On the side: A simple green salad or cooked vegetables can add freshness alongside the rich, garlicky pan sauce without competing with it.

Timing and preparation

Prep: Cut and season the chicken before heating the pan, and separate and lightly crush the garlic cloves while you get the other ingredients ready.

Cooking: The chicken is browned first, then returned to the pan for a 15–20-minute simmer. The full recipe is listed as taking 30 minutes, so have the table ready while the sauce reduces.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they cook at a similar rate.
• Brown the chicken in batches if it does not fit comfortably in a single layer.
• Lightly crush the garlic rather than finely chopping it, and leave the skins on as directed.
• Stir occasionally during the simmer so the chicken cooks evenly in the wine.
• Keep an eye on the garlic as it fries and take care not to let it become very dark.
• Serve the chicken as soon as it is cooked and the sauce has reduced.

Variations

• Add herbs: Stir in a little chopped parsley just before serving for a fresh finish.
• Use chicken thighs: Choose boneless thighs and cut them into medium-sized pieces for a juicier texture.
• Add chilli: Include a small amount of chilli with the garlic for a gentle heat.
• Try stock: Replace some of the white wine with chicken stock for a milder wine flavour.
• Serve with potatoes: Offer boiled or roasted potatoes alongside to make the meal more substantial.

Common mistakes to avoid

• Crowding the pan: The chicken can steam instead of brown; cook it in batches if needed.
• Cutting uneven pieces: They may finish cooking at different times; aim for similar medium-sized pieces.
• Burning the garlic: Dark cloves can taste bitter; fry them only until golden.
• Skipping the browning: The pan misses a savoury base; brown the chicken on all sides before setting it aside.
• Reducing too quickly: The sauce may dry out before the chicken is done; keep the heat at medium and stir occasionally.

How to store

Cool leftovers promptly, then store them in a covered container in the fridge for up to 3 days. Reheat gently in a pan until piping hot throughout, adding a small splash of water if the sauce has become too thick.

Frequently asked questions