Pollo en Salsa - Spanish Chicken in Sauce

Method7 steps

1. 1

   Step 1: Separate the cloves from the head of garlic (1 head) without peeling them. Lightly crush each with the flat side of a knife so it is broken but still held in its skin.

   Uses 1 head garlic

2. 2

   Step 2: Thinly slice or pound the chicken breasts (1 lb) to an even thinness, pat dry, and season with salt and pepper. Heat all 3 tbsp olive oil in a large skillet over medium heat and sear the chicken on both sides until lightly browned. Lift the chicken to a plate, keeping the oil in the pan.

   Uses 1 lb raw boneless skinless chicken breasts, thinly sliced or pounded thin · Salt and black pepper, to taste · 3 tbsp olive oil

3. 3

   Step 3: Add the crushed, skin-on garlic cloves to the oil remaining in the skillet. Sauté for about 5 minutes, stirring occasionally, until the skins are golden brown. Turn off the heat while making the sauce.

   Sauté garlic · 5 minUses Crushed skin-on garlic cloves · Oil remaining in the same skillet

4. 4

   Step 4: Lift out the garlic cloves, leaving the oil in the pan. Once cool enough to handle, peel them and discard the skins. Purée the peeled garlic with all 1 cup chicken stock using an immersion blender, or mash it with a fork and mix into the stock.

   Uses Sautéed garlic cloves lifted out of the oil · 1 cup chicken stock

5. 5

   Step 5: Return the seared chicken and any collected juices to the same skillet with its remaining oil. Add all the garlic-stock mixture, ¾ cup dry white wine and 3 bay leaves. Bring to a gentle simmer, cover and simmer for 10 minutes.

   Simmer chicken covered · 10 minUses All reserved seared chicken and its collected juices · The oil retained in the skillet after sautéing the garlic · Garlic-stock mixture · ¾ cup dry white wine · 3 bay leaves

6. 6

   Step 6: Uncover the skillet and simmer for another 5 minutes. Check the thickest chicken pieces reach at least 74°C/165°F internally, continuing to simmer if needed. Adjust the cooked sauce with salt and pepper to taste.

   Simmer chicken uncovered · 5 minUses Covered-simmered chicken and sauce · Salt and black pepper, to taste

7. 7

   Step 7: Take the skillet off the heat and let the chicken and sauce stand for 5 minutes. Remove the bay leaves, then divide the chicken and sauce among four bowls and serve hot.

   Rest chicken and sauce · 5 minUses Fully cooked chicken and sauce