Pollo al Ajillo
Chicken sautéed with garlic
By Janet Mendel, from her book 'Tapas, a bite of Spain'
Recipe for Chicken sautéed with garlic by Janet Mendel from the book
Makes 12 tapas or 6 main dishes.
Ingredients:
- 900g/2lb chick wings (or whole chicken cut into bite-sized pieces)
- Salt & pepper
- 1 head garlic (about 12 cloves)
- 4 Tablespoons olive oil
- 1 bay leaf
- 120ml/4 fl oz dry or medium-dry sherry
- Chopped parsley
1. Cut off the wing tips and discard (or save for stock). Divide each wing into two joings. Sprinkle chicken pieces with salt and pepper. Lightly smash the garlic cloves to split the skins, but do not peel them.
2. Heat the oil in a deep frying pan or cazuela (earthenware casserole). Add the chicken pieces and garlic to the oil and sauté them very slowly.
3. When chicken is browned on all sides, add the bay leaf and sherry. Continue cooking until the liquid is cooked away and the chicken begins to sizzle again. Serve hot garnished with chopped parsley.
This recipe is one of the many in Janet Mendel's book - Tapas, a bite of Spain.
Buy your copy of Tapas, a bite of Spain
Tapas, a bite of Spain
A feast for foodies - the definitive tapas cookbook from Spain's best-loved English food writer. An authentic taste of Spain, "Tapas" is the book all tapas aficionados have been waiting for!Brimming with authentic tapas recipes and serving suggestions, Janet Mendel's firsthand research make this simply the best ever tapas cookbook. Each entry provides a cameo historical narrative on the origins of the dish, its constituents and derivations, a full recipe, plus a full-color illustration.
Buy from Amazon.co.uk or Amazon.es
Read our interview with Tapas A Bite of Spain’s author, Janet Mendel.
Read our interview with photographer Michelle Chaplow for stories behind the scene in photographing tapas for A Bite of Spain.