So this isn’t a lot different (preparation wise) from my other pollo al ajillo recipe, other than I use amontillado sherry rather than fino sherry. Also, in this recipe I have opted for the more traditional skin-on, bone-in chicken pieces, using everything but the breasts (you could add those too if you like, but you’d need a way bigger pan, or use two). So it does actually ends up quite different flavour-wise. But it’s an easy-to-make one pan meal that you can serve with rice or potatoes. I actually like it just on its own with a side of veggies.

Ingredients and instructions below…

• 1 free-range chicken (except breasts), cut up for stewing, skin on
• 1 head of garlic, cloves separated, unpeeled
• 3-6 guindillas (small hot chilis) – optional
• 3 tbsp olive oil
• sea salt & freshly ground black pepper
• 1 cup amontillado

Season the chicken pieces with salt and freshly ground black pepper. Heat the olive oil in a large skillet and, once nicely hot, add the chicken pieces skin side down. Fit the garlic cloves (and chilis) between the chicken pieces, making sure they are in the olive oil. Turn heat down to medium and cook until the skin on the chicken is browned and crispy, then flip the pieces and let the chicken cook a couple of minutes more.

Add the amontillado and stir the chicken pieces around so the wine is evenly distributed, turning the heat up so the wine cooks off a bit, then simmer on a medium-low heat until done… about 5-10 more minutes. At this point the chicken should be falling off the bone.