Pollo al Ajillo with White Wine and Garlic

Why You’ll Love This Recipe

• Classic Spanish comfort: crisp-skinned chicken, sweet golden garlic, and a bright wine-vinegar pan sauce.
• One-pan, weeknight friendly, and ready in 45 minutes.
• Glossy, spoonable sauce that begs for crusty bread.
• Flexible: works with thighs, drumsticks, or mixed pieces.

Grocery List

• Produce: 1 head garlic (12 large cloves), fresh flat-leaf parsley, bay leaves
• Dairy: None
• Pantry: Bone-in, skin-on chicken thighs and drumsticks (about 3 lb); extra-virgin olive oil; dry white wine; sherry vinegar or white wine vinegar; kosher salt; black pepper; smoked paprika (optional)

Full Ingredients

For the chicken

• 3 lb bone-in, skin-on chicken thighs and drumsticks (6–8 pieces)
• 1.5 tsp kosher salt
• 1 tsp freshly ground black pepper
• 0.5 tsp smoked paprika (optional, for a subtle Spanish warmth)

For cooking and the pan sauce

• 3 tbsp extra-virgin olive oil
• 12 large garlic cloves, smashed and peeled (leave whole)
• 2 bay leaves (fresh preferred, or 1 large dried)
• 0.5 cup dry white wine (Albariño, Verdejo, or Sauvignon Blanc)
• 1 tbsp sherry vinegar (or white wine vinegar)
• 2–3 tbsp water, as needed to maintain sauciness

To finish

• 2 tbsp finely chopped fresh flat-leaf parsley
• Additional salt and pepper to taste

Step-by-Step Instructions

Step 1: Prep the chicken and aromatics

Pat the chicken very dry with paper towels. Season all over with the kosher salt, black pepper, and smoked paprika (if using). Let sit at room temperature for 10 minutes while you smash and peel the garlic cloves and chop the parsley.

Step 2: Sear the chicken skin-side down

Heat the olive oil in a large heavy skillet (12-inch stainless steel or cast iron) over medium-high heat until shimmering. Lay the chicken in, skin-side down, and cook without moving until the skin is deeply golden and crisp, 6–8 minutes. Regulate the heat so the fond browns but does not burn.

Step 3: Flip briefly, then rest the chicken

Flip the chicken and sear the second side for 3–4 minutes. Transfer the pieces to a plate (they will finish cooking later). Pour off excess fat if there is more than about 2 tablespoons, leaving the browned bits in the pan.

Step 4: Toast the garlic and bay leaves

Reduce heat to medium. Add the whole garlic cloves and bay leaves to the fat. Cook, stirring and turning, until the garlic is fragrant and just turning golden at the edges, 2–3 minutes. Do not let the garlic burn.

Step 5: Deglaze with white wine and a touch of vinegar

Carefully pour in the white wine and vinegar (it will sizzle). Increase heat to medium-high and use a wooden spoon to scrape up the browned bits. Boil 1–2 minutes to reduce by about half.

Step 6: Simmer the chicken until tender, then reduce to a glaze

Return the chicken and any accumulated juices to the pan, skin-side up. Partially cover and simmer over medium-low until the meat is cooked through and very tender (175°F in the thickest part for thighs/drumsticks), 15–18 minutes. If the liquid gets low, add 2–3 tablespoons water.

Uncover, raise heat to medium-high, and bubble 3–5 minutes, spooning the sauce over the chicken, until the pan sauce thickens to a glossy consistency that lightly coats a spoon.

Step 7: Finish with parsley and serve

Remove from heat. Discard bay leaves. Stir in the chopped parsley and taste; adjust salt and pepper. Let rest 5 minutes. Serve the chicken with the garlic cloves and plenty of the glossy pan sauce spooned over. Crusty bread is highly recommended.

Pro Tips

• Dry equals crisp: moisture is the enemy of browning. Pat the chicken thoroughly dry before seasoning.
• Pan choice matters: a wide, heavy skillet gives you good sear and room to reduce the sauce.
• Garlic control: peeled cloves give a more garlicky sauce; unpeeled cloves roast more gently. Both work—choose your vibe.
• Use dry wine: a crisp Spanish white or dry fino sherry keeps the sauce savory, not sweet.
• Glossy finish: let the sauce reduce until it coats a spoon; if it breaks, whisk in a teaspoon of olive oil off heat to re-emulsify.

Variations

• Sherry-forward: swap the white wine for dry fino or amontillado sherry and keep the sherry vinegar.
• Smoky heat: add 0.5–1 tsp pimentón (smoked paprika) and a pinch of red pepper flakes with the garlic.
• Lemon-herb twist: replace bay with a small sprig of rosemary and finish with lemon zest instead of vinegar.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 4 days; the flavors deepen overnight. Reheat gently on the stovetop over medium-low with a splash of water or wine until warmed through, 8–10 minutes, or covered in a 325°F oven for 15–20 minutes. Freeze up to 2 months; thaw overnight in the fridge before reheating. For make-ahead, you can sear the chicken and toast the garlic up to 1 day in advance; cool, refrigerate, then finish the deglazing and simmering just before serving.

Nutrition (per serving)

Approximate: 520 calories; 34 g fat; 5 g carbohydrates; 43 g protein; 1 g fiber; 1 g sugars; 900 mg sodium.