!#8# Pollo Al Ajillo - How to Cook the Classic Spanish Garlic Chicken

!±8± Pollo Al Ajillo - How to Cook the Classic Spanish Garlic Chicken

One could say that the national dish of chicken ajillo current in Spain is paella, and after that was certainly the best known. The problem that we have often found that the skin was allowed to be loose and spotty - "Flojo" in Spanish.

One of the secrets that keep the skin is crispy and just add the sauce at the last moment, just before serving.

The combination of - young tender chicken, fresh garlic, lemon juice, parsley, dry sherry is an absolutely heavenlythe smell, and then finally eat.

Just follow the step-by-step instructions below, for perfect results.

This is what you need:

Ingredients for four people

A whole chicken from € 3. Ca Six plump cloves of garlic A bunch of fresh parsley Two or three sprigs of fresh thyme (a teaspoon dried will do). A big whole lemon A glass of dry sherry (do a good dry white wine) Extra Virgin Olive Oil - EVOO. A teaspoon of cornflour (cornstarch) deleted in a little cold water - to thicken. Salt and black pepper

Just a word to cut the chicken here. Remove the legs first - apart

the thigh and leg and cut each in half with a big sharp knife.

Then remove the backbone and separate the breasts, cut into two parts.

Remove the wings now cut and remove the tips.

Now, for the rest of the:

Method.

Season the chickenpieces with Salt and Freshly ground Black Pepper and leave for five minutes to rest. Brown the chicken in Two Tablespoons of the Extra Virgin Olive Oil, in a large heavy skillet - medium high heat. Turn heat down and cook for 15 Minutes turning occasionally. Meanwhile - Skin and bash your Garlic with the Blade of a Chopping Knife, then chop finely. Chop a good Hand full of Parsley and squeeze your Lemon Remove the cooked Chicken Pieces to a serving dish and keep warm (warm enough to keep that skin crispy) - retaining the juices. Add the Garlic to the pan juices and cook Gently for about 10 minutes - being careful not to burn. Now add the sherry and thyme - turn up the heat and let the sauce reduce to about half while you stir. Pour off any excess oil, add the Lemon juice and about 3/4 of the chopped Parsley . and reduce again - thickening with a little of the cornflour if necessary. Take the Chicken from the oven - pour over the Sauce - sprinkle the rest of the chopped parsley over the top - and Serve.
BUEN PROVECHO!