Chicken with Garlic and White Wine

• 1 chicken, cut into pieces
• 12 unpeeled garlic cloves
• 1 glass dry white wine
• 4 bay leaves
• fresh rosemary
• sweet paprika
• extra virgin olive oil
• salt and pepper

👨‍🍳 Step-by-step instructions

1. 1

   Season the chicken with salt and pepper and brown it in hot oil on all sides.

2. 2

   Add the unpeeled garlic cloves and sauté for 2 minutes.

3. 3

   Stir in the paprika, bay leaves, and rosemary. Mix quickly to prevent the paprika from burning.

4. 4

   Pour in the white wine and scrape the bottom of the pan.

5. 5

   Cover and simmer over medium heat for 25 minutes, until the chicken is tender.

💡 Chef's tip

Use unpeeled garlic cloves — they won't burn and give a softer, sweeter flavour. At the end, squeeze the softened garlic pulp directly into the sauce.

📝 Our take

Chicken with garlic is a Spanish classic that never gets old because it has everything: garlic, olive oil, white wine, and time. The unpeeled garlic trick is essential — it doesn't burn, and it releases a sweeter, mellower flavour that permeates the sauce. The pan juices left behind demand a good bread.

🍷 Wine & food pairing

The same white wine you cooked with: Albariño from Galicia, Verdejo from Rueda, or a fresh Ribeiro. The wine's acidity cuts through the richness of the dish.

Suggested wine: Albariño or Verdejo