This was a wonderful meal and although not a predictable Summer-type dish, if you have a cooler, maybe even a rainy day this season, this could just be the perfect meal. In my case, since we are in the Pacific Northwest, there’s a good chance I’ll even be able to make this a couple more times this Summer.
I found my initial garlic cloves got a little dark, so I ended up fishing a lot of them out of the oil, as they got to the point where I thought they were getting close to burning. I’m assuming that’s why you keep the peel on those, to aid in protecting them from the pan’s heat.
Spanish Garlic Chicken (Pollo al Ajillo)
Adapted from a recipe in The New Spanish Table by Anya von Bremzen.
2 lbs boneless, skinless chicken thighs
Kosher or sea salt
1/4 cup AP Flour, for dusting the chicken, plus 1 tsp for the sauce
12 whole unpeeled medium size garlic cloves, lightly smashed, and 10 large garlic cloves sliced
1/2 dried small red chile, such as arbol, crumbled
2/3 cup dry white wine
1/3 cup chicken stock or broth
2 tsp White Balsamic Vinegar
3 tbsp minced fresh flat leaf or . . . → Read More: Spanish Garlic Chicken (Pollo al Ajillo)