Pollo al Ajillo - Spanish Garlic Chicken

• Meat

  • 1 3 1/2 lb. (1500g chicken, whole

• Produce

  • 2 Bay leaves
  • 10 Garlic cloves
  • 1 Parsley

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/4 heaping tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 4 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on cookingtheglobe.com

Description

Directions

• Place the chicken pieces into a plastic bag together with flour, salt and pepper. Shake to coat.
• Heat the oil in a frying pan that has a lid and add the chicken and garlic. The frying pan should be big enough to fit the chicken in one layer. Fry, turning it over from time to time until the skin begins to brown.
• Add the wine and bay leaves and boil for 1 minute. Reduce the heat, cover with a lid, and cook over low heat for 25-30 minutes. Remove the bay leaves and sprinkle with chopped parsley. Pour a little bit of the garlic sauce over the chicken and serve. You can also squeeze out the cooked garlic from its skin. Its really good. Enjoy!

Nutrition