Pollo al Ajillo / Chicken Cooked with Bay, Garlic and White Wine

From The Moro Cookbook

Cookbook

Author(s): Samantha Clark, Samuel Clark, Pia Tryde

Page 220

Cuisine: Spanish/Portugese

Course: Main Courses

braise chicken chicken braise cooking with alcohol travel white wine

Reviews

1 reviews, average rating 4.0 / 5

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friederike

12 years ago

★ ★ ★ ★ ★ 4/5

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Very delicious! The chicken meat was very tender (though DH thought it could have cooked a tiny bit longer - I guess that was because we only used chicken thighs), and was served with a really nice sauce. Ideal for traveling as it only uses very few basic ingredients.

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