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Meat, European

Spanish garlic chicken with sautéed potatoes

Spanish garlic chicken is a pollo al ajillo, chicken pieces browned then simmered with twelve garlic cloves and white wine, served with sautéed potatoes. This easy recipe takes 55 minutes for 4 people, at €2.60 per serving. The key is cooking the garlic unpeeled, so it perfumes the dish without burning and turns soft enough to spread.

Tonight I'm craving pollo al ajillo, chicken pieces browned with garlic and white wine, with sautéed potatoes on the side.

Spanish garlic chicken with sautéed potatoes
Total time
55 min
Difficulty
Easy
Cost per person
€2.60
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Spanish garlic chicken plays on a simple contrast, crisp golden skin against meat that falls off the bone after simmering, with whole garlic cloves turned soft and sweet that you squeeze straight onto the chicken. The white wine adds a light tang that mellows as it cooks, while bay leaf and thyme scent the pan juices without taking over. It's a hearty dish, but not a heavy one, with the kind of smell that fills the kitchen on a slow Sunday.

This recipe works just as well on a busy weeknight, since it only needs one pot and one pan, as it does for a relaxed dinner with guests. Kids generally love simmered chicken and golden potatoes, and nobody guesses there are twelve cloves of garlic in there since the long cooking tames them completely. Mon Chou saves this one for nights when you want something comforting without spending hours in the kitchen.

The ingredients

4 people

Butcher

  • Chicken thighs 4
  • Chicken drumsticks 4

Fruits and vegetables

  • Garlic 12 cloves
  • Thyme 3 sprigs
  • Potatoes 900 g
  • Parsley 1 bunch

Pantry

  • Dry white wineoften in the pantry 15 cl
  • Bay leavesoften in the pantry 2
  • Olive oiloften in the pantry 6 tbsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Season the chicken pieces with salt and pepper. Crush the garlic cloves with the flat of a knife, without peeling them.

    Keeping the skin on the garlic keeps it from burning and makes it creamy.

  2. Brown the chicken in a pot with half the olive oil until nicely colored. 12 min

    Start skin side down and let it brown well before flipping.

  3. Add the garlic, bay leaves, and thyme, deglaze with the white wine, then cover and let simmer gently. 30 min

    The wine should reduce by half so it loses its sharpness.

  4. Meanwhile, cut the potatoes into cubes and sauté them in a pan with the remaining oil until golden. 20 min

    Don't stir too often, they need time to form a crust.

  5. Serve the chicken coated in its juices with the sautéed potatoes and chopped parsley.

    Squeeze the soft roasted garlic cloves onto the meat, it's the best part of the dish.

Our tips to get it right

  • Use a pot wide enough that all the chicken pieces touch the bottom, otherwise they'll steam instead of browning.
  • If the sauce looks too thin near the end of simmering, leave the lid slightly ajar so it reduces and coats the chicken better.
  • Sauté the potatoes in a wide pan over fairly high heat so they turn crisp without soaking up too much oil.

The variations

  • Swap the thighs and drumsticks for boneless thighs for a slightly faster cook and easier cutting for kids.
  • For a quicker version, cut the chicken into smaller pieces and simmer for just 20 minutes, since smaller pieces cook faster.
  • Stir in a pinch of smoked paprika when you deglaze the pan for extra depth, best kept for the adults' portions if serving kids.

What to serve it with

  • A sharp, lemony green salad
  • Crusty bread to mop up the sauce
  • A glass of the same dry white wine

Storage

Garlic chicken keeps 2 to 3 days in the fridge in a sealed container, and the garlicky sauce actually tastes even better the next day. It freezes well for up to 2 months, but leave out the potatoes since they don't hold up after thawing. Reheat gently in a pan or saucepan with a splash of water to loosen the sauce.

Questions about this dish

Can I use something other than white wine?

Yes, chicken stock with a splash of white vinegar works well and keeps a similar tang. The dish will be slightly less fragrant but just as tender.

Do I need to peel the garlic before cooking it?

No, the cloves stay unpeeled, just crushed with the flat of a knife. The skin keeps them from burning and the garlic turns creamy enough to squeeze right onto the chicken.

Can I make this ahead of time?

Yes, the simmered chicken reheats beautifully the next day and tastes even better. Just sauté the potatoes fresh at the end so they stay crisp.

Is the garlic too strong for kids?

No, cooked unpeeled and simmered a long time, the garlic loses its sharp bite and turns as mild as a spread. Many kids actually enjoy squeezing the soft cloves onto their piece of chicken.

How long does it take to make a Spanish garlic chicken with sautéed potatoes?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Spanish garlic chicken with sautéed potatoes?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Spanish garlic chicken with sautéed potatoes cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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