Pollo al Ajillo with Herbs

Instructions

1. Step 1

   Season the chicken thighs evenly with the salt and black pepper.

   Ingredients used: 8.0 piece Chicken Thigh, 2.0 gr Ground Black Pepper, 8.0 gr Salt

2. Step 2

   Heat the olive oil in the skillet over medium heat. Add half the garlic, cook until lightly golden, then transfer it to the plate.

   Timer: 2 min (fixed)

   Ingredients used: 20.0 gr Garlic, 45.0 ml Olive Oil

   Cookware: plate, skillet, wooden spoon

3. Step 3

   Add the seasoned chicken skin-side down and brown it in batches, turning once. Transfer the browned chicken to the plate.

   Timer: 12 min (fixed)

   Cookware: plate, skillet, tongs

4. Step 4

   Reduce to low heat, add the remaining garlic, and cook just until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 20.0 gr Garlic

   Cookware: skillet, wooden spoon

5. Step 5

   Raise to medium heat, pour in the wine, and scrape up the browned residue. Simmer until the wine reduces by about half.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml dry white wine

   Cookware: skillet, wooden spoon

6. Step 6

   Add the stock, thyme, rosemary, bay leaves, and reserved golden garlic. Return the chicken skin-side up, bring the liquid to a simmer, then cover and cook over low heat until the thickest pieces reach 74°C.

   Timer: 25 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 180.0 ml Chicken Stock, 2.0 piece Rosemary, 6.0 piece Thyme

   Cookware: instant-read thermometer, skillet, tongs

7. Step 7

   Transfer the cooked chicken to the plate and discard the herb sprigs and bay leaves. Simmer the sauce uncovered over medium heat until slightly thickened.

   Timer: 5 min (fixed)

   Cookware: plate, skillet, tongs

8. Step 8

   Remove the skillet from the heat and stir in the lemon juice and parsley. Return the chicken to the skillet and coat it with the garlic-herb sauce.

   Ingredients used: 15.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: skillet, tongs, wooden spoon