Pollo Al Ajillo (Spanish Garlic Chicken)
Prep Time: 15 minutes mins
Cook Time: 45 minutes mins
Total Time: 1 hour hr
Dan and I had the opportunity to visit Madrid, Spain in October of 2019. While there, we indulged in some of the most amazing food.
Preheat the oven to 375.In a large Dutch oven, heat olive oil over medium high heat. Once hot, add the drumsticks. Skin side down. Sear the drumsticks in the oil making sure they’re brown on all sides. It should take about 5-10 minutes. Next, add the whole garlic cloves, fresh rosemary, bay leaves, and salt. Once the garlic is lightly browned, deglaze the pan with white wine. Once the wine reduces by half and the bone broth.
Cover and place in the oven for 35-45 minutes or until the drums have fully cooked through. You’ll want the internal temperature to reach 165 degrees Fahrenheit to ensure doneness.
Bone-in chicken takes longer to cook than boneless. Serve the chicken as an appetizer or alongside potatoes and vegetables as a main meal. Option to add some pan seared lemon as well.
Serving: 1serving, Calories: 386kcal, Carbohydrates: 3g, Protein: 35g, Fat: 22g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 174mg, Sodium: 408mg, Potassium: 466mg, Fiber: 1g, Sugar: 1g, Vitamin A: 90IU, Vitamin C: 1mg, Calcium: 31mg, Iron: 1mg
Course: Main Course
Cuisine: American
Calories: 386