No matter how much of this dish I make, there is never any left! (BTW, it's tonight's dinner!)
Chicken Ajíllo, El Charro
(Chicken with Garlic and White Wine)
This dish is SO delicious; and it¹s easy enough to make for an everyday dinner. It¹s one of the house specials at my favorite New York restaurant, “El Charro.” My friend Manuel Vidal, the owner of El Charro, not only gave me this recipe, he personally walked me through it. You can create it, too!
Makes 6 1st course servings (2-3 main course)
1 3 to3 ½ pound chicken, cut into 16 pieces
3 tablespoons extra-virgin olive oil
2 heads garlic (Use all the cloves, peeled but whole)
1 cup dry white wine
sea or kosher salt and freshly ground black pepper to taste
1. Rinse the chicken in cold running water and thoroughly dry it with paper towels. Using a meat cleaver or poultry shears, cut the chicken into 16 pieces.
2. Make a mixture of sea or kosher salt and freshly ground black pepper in a small bowl. Sprinkle this mixture generously over the chicken pieces.
3. Warm a large sauté pan over medium-high heat and put in the olive oil.
When the oil is hot but not smoking, add the chicken pieces and brown well on all sides. (You want to make sure the oil is hot enough that the chicken pieces will make a sizzling sound as you put them into the pan. This ensures that the chicken will sear immediately and the juices will stay inside!)
4. After you have turned over all the chicken to brown on the other side, add the garlic and turn the temperature down low to let it sauté for a few minutes. Make sure the garlic does not get brown at all.
5. Add the wine. Bring the mixture to the boil. Reduce the heat—to medium, not too low—and let simmer until the wine has almost evaporated, and has made a caramel-like sauce in the pan.
Serve with Saffron Rice or Home-Made Potato Chips.
Wine Tip: A Spanish Rioja complements this dish wonderfully
Wine is the food that completes the meal.