Pollo al Ajillo

Ingredients

• 2 lb boneless skinless chicken thighs, cut into 2-inch pieces
• Salt and pepper to taste
• ⅓ cup olive oil
• 1 head garlic, cloves peeled and lightly smashed
• 2 bay leaves
• ½ tsp red pepper flakes
• ½ cup dry fino sherry
• ¼ cup chicken stock
• 2 tbsp chopped fresh parsley

Method

1. Season the chicken generously with salt and pepper and let it sit while you peel the garlic.
2. Warm the olive oil in a large skillet over medium-low heat and cook the garlic cloves until lightly golden, about 5 minutes. Scoop them out.
3. Raise the heat to medium-high and brown the chicken in a single layer, turning, until golden all over, about 10 minutes.
4. Return the garlic with the bay leaves and pepper flakes, then pour in the sherry and let it bubble for 2 minutes.
5. Add the stock, cover and simmer until the chicken reaches 165°F, about 5 minutes. Uncover and reduce the juices until syrupy.
6. Sprinkle with parsley and serve with the pan juices spooned over.

Notes