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Main course · Spanish

Pollo al Ajillo (Crispy Chicken Thighs with Garlic and Sherry)

50 min Serves 4 ~558 kcal/serving ~£7.20 (£1.80/serving) Gluten-freeDairy-freeKid-friendly
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Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 10 garlic cloves
  • 100 ml dry sherry
  • 2 tbsp olive oil
  • 2 fresh rosemary sprigs
  • 1 tsp sweet smoked paprika
  • 1 tsp sea salt
  • 15 g fresh flat-leaf parsley

Nutrition (per serving)

Calories
558 kcal
Protein
43.7 g
Carbohydrate
2.7 g
of which sugars
0.5 g
Fat
38.2 g
of which saturates
9.9 g
Fibre
0.7 g
Salt
1.99 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Season the chicken thighs generously with salt, pepper, and smoked paprika. Crush half the garlic cloves with their skins on.

  2. 2

    Heat the olive oil in a large, wide ovenproof frying pan over medium-high heat. Place the chicken thighs skin-side down and cook without moving for 8–10 minutes until the skin is deeply golden and crisp.

  3. 3

    Flip the thighs and add the crushed garlic, whole unpeeled garlic cloves, and rosemary sprigs to the pan. Cook for 3 minutes.

  4. 4

    Pour in the dry sherry — it will sizzle dramatically. Transfer the pan to an oven preheated to 200°C/180°C fan and roast for 20 minutes until the chicken is cooked through.

  5. 5

    Remove from the oven and scatter with chopped parsley. Serve straight from the pan with bread to mop up the garlicky sherry juices.

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