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Garlic chicken (Pollo al ajillo - Castile - La Mancha) from The Food of Spain by Claudia Roden

  • bay leaves
  • whole chicken
  • garlic
  • chicken stock
  • dry white wine

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Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for dry white wine, and water plus bouillon for chicken stock.

  • Zosia on April 09, 2016

    I've made recipes similar to this before, all of which were delicious, but I decided to make it with dry sherry in place of the wine. It was like an entirely new dish, and one I will be repeating. A new family favourite.

  • Prim on February 16, 2014

    Excellent. I made it with chicken thighs, skin on. After browning the chicken and making the sauce, I put in a casserole dish and baked in the oven. Also, thicken the sauce a little with a couple tablespoons of flour.

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Reviews about this recipe

  • Fine Cooking

    This stovetop braise produces fantastic results. The chicken is moist and deeply flavorful; the rich sauce is garlicky, in a mellow, sweet, nutty way.

    Full review