Chicken sauté with garlic and sherry (Pollo al ajillo) from My Kitchen in Spain: 225 Authentic Regional Recipes by Janet Mendel

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Accompaniments: Spanish fries (Patatas fritas)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on October 15, 2015

    I used bone-in chicken thighs and they came out crispy and moist. There wasn't much sauce to serve them with which detracted from the dish a bit. The sherry flavor came through well but the garlic seemed to be missing.

  • Gio on August 15, 2015

    Pg. 44. We enjoyed very bite of this dish. The chicken was tender, juicy, and had a delicate but noticeable infusion of deliciousness from the browned garlic garnish as well as from garlic that's cooked with the chicken. All the juices plus the wines created a luscious unctuous sauce.

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