Pollo al Ajillo

1. Pat the chicken pieces dry, season them all over with salt and pepper, and lightly dust with flour, shaking off the excess so the skin browns and the sauce thickens slightly.
2. Heat the olive oil in a wide heavy pan over medium-high heat and brown the chicken in batches for about 4 minutes per side until deeply golden, then transfer to a plate.
3. Lower the heat to medium, add the peeled whole or halved garlic cloves and the bay leaf, and fry gently for 2 to 3 minutes until the garlic turns golden and fragrant, taking care not to let it burn and turn bitter.
4. Pour in the white wine to deglaze, scraping up the browned bits from the base of the pan, and let it bubble for 2 minutes to cook off the raw alcohol.
5. Return the chicken and any resting juices to the pan, add the stock, cover, and simmer over low heat for about 30 minutes, turning once, until the chicken is tender and cooked through to an internal temperature of 75°C with no pink juices.
6. Uncover and reduce the sauce for a few minutes if needed, then scatter with chopped parsley and serve hot with bread or fried potatoes to soak up the garlicky sauce.

You'll use: Frying pan / skillet · Pan · Large pot · Saucepan