THE GARLIC-SILK POULTRY CLUSTERS

(Our Play on Pollo al Ajillo)

THE GARLIC-SILK POULTRY CLUSTERS

Ingredients: 600g Chicken thighs (bone-in), 10 cloves Garlic (whole, peeled), 60ml Olive oil, 1 tsp Smoked paprika, 1 tsp Black pepper, 100ml Dry white wine, 1 tbsp Sherry vinegar...

Ingredients

  • 600g Chicken thighs (bone-in)
  • 10 cloves Garlic (whole, peeled)
  • 60ml Olive oil
  • 1 tsp Smoked paprika
  • 1 tsp Black pepper
  • 100ml Dry white wine
  • 1 tbsp Sherry vinegar

Cooking Method

  1. The Scorch Fry chicken in oil on high heat until the skin is rock-hard and charred; remove.
  2. The Architect In the same pan, fry whole garlic cloves on medium heat until they are soft and deep golden.
  3. The Bloom Add spices with a 30ml splash of wine; the steam will release the allicin oils and paprika scent.
  4. The Swell Add remaining wine and vinegar; return chicken. Simmer for 10 minutes until the liquid is a thick garlic lacquer.
  5. The Final Flourish Top with a massive hit of raw fresh parsley and extra sea salt.

Cuisine: Spanish

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