Chicken with garlic: the recipe for a typical Spanish dish

  • Chicken thighs
    1 kg

  • Garlic
    5 cloves
    • 0 kcal

  • White wine

    400 ml
    • 80 kcal
  • meat broth (if applicable)
    to taste

  • Extra virgin olive oil
    50 ml
    • 0 kcal

  • salt

    to taste
    • 21 kcal
  • pepper
    to taste
    • 79 kcal

Calories refer to 100 grams of product

the Garlic chicken it’s a second course typical of Spanish cuisine, traditionally served as a tapas, or as a snack to enjoy at aperitif time. In our version, we chose to use the thighs chicken which, once cleaned, is browned in a pan with garlic oil, then cook gently, mixing everything with the white wine and the meat broth. The end result is a preparation with a smooth, juicy and intense taste, perfect for serving to a family lunch or one summer dinner with friends. Find out how to do it professionally by following our easy step-by-step instructions.

How to make garlic chicken

Garlic chicken

Clean the chicken thighs by removing all traces of feathers. Wash them under cold running water and dry them well with an absorbent paper towel (1).

Garlic chicken

Pour the oil into a large saucepan, add the garlic cloves (2) and let them brown gently over low heat.

Garlic chicken

Once browned, remove them from the pan (2).

Garlic chicken

Arrange the chicken thighs (3) and brown them over high heat.

Garlic chicken

As soon as they are lightly browned, turn the chicken thighs (4) over and brown them on the other side as well.

Garlic chicken

Deglaze with the wine (5), cover with the lid and continue cooking for about 35 minutes, until the chicken is cooked through and the stock is reduced; if necessary, add 1 glass of meat broth. Season with salt and pepper.

Garlic chicken

Once cooked, transfer the chicken to a serving dish and serve piping hot (6).


You can use chicken thighs, as suggested in our recipe, or, alternatively, also a entire chicken boneless, deprived of the entrails then cut into large pieces.

To taste, to give more flavor to the dish, you can also add a few leaves of Laurel and sage, or a few sprigs of Rosemary.

If the cooking juices get too dry, wet the chicken with a little meat broth or hot water. A few minutes from the end of cooking, increase the heat and reduce well, until a nice sauce forms.

You can cook the chicken in a pan, but if you prefer you can also skip everything in the oven, at 180 ° C, respecting the same cooking time.

You can prepare the garlic chicken in advance and reheat it just before serving it, accompanying it with the famous patatas bravas, a typical Spanish dish.


Garlic chicken can be stored in fridge, inside a special airtight container, for maximum 1-2 days; once cooked, you can also freeze it for 1-2 months.