Spanish Garlic Chicken (Pollo Al Ajillo)

Pollo Al Ajillo, Garlic Chicken, This is one of the most simple dishes you can make, that is simply delicious!

Tender, juicy chicken, with crisp flavoursome skin, this dish is a favourite in my house.
Serve this with my “Patatas Bravas, and your guests will shower you with praise….

Garlic Chicken


  • 8 Chicken Thighs
  • 1 Bulb of Garlic
  • 3 Bay Leaves
  • 1 tsp Thyme
  • ½ tsp Rosemary
  • ¼ cup Olive Oil
  • cup Madeira Wine Dry sherry or any dry wine will do


  • Season the chopped chicken with salt and pepper.
    Set a medium to large skillet on medium-high heat and add olive oil.
    Once the oil is ready, start browning the chicken skin side down.  
  • Turn the chicken once skin is golden.
    Add garlic, salt, and pepper, dried thyme, dried rosemary, and bay leaves.
    Mix everything to combine and cook for 10 minutes
  • After 10 minutes, the oil should be infused with the garlic and herbs, turn the chicken again, to brown the skin, cook for 2 minutes.
  • Add the Wine and cook away the alcohol for 1 minute, de glazing the pan.
    Cover and cook for a further 10 minutes on a low heat to brown the skin and cook the chicken through
  • Remove and rest the chicken.
    Serve with Patatas Bravas or another side dish and garnish with chopped parsley
    Garlic Chicken