Dinner

Garlic Chicken Thighs in White Wine

Name: Garlic Chicken Thighs in White Wine
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 170 g Chicken thigh, skinless and boneless; 6 cloves, about 18 g Garlic; 8 g Olive oil; 60 ml Dry white wine; 100 ml Chicken stock; 1 leaf, about 0 g Bay leaf; 150 g New potatoes; 100 g Green beans; A handful Fresh parsley; To taste Salt

Pollo al ajillo: thigh pieces fried with a lot of sliced garlic, a bay leaf and a glass of wine, with boiled potatoes and green beans. 40 g of protein for 486 kcal.

Calories: 486kcal
Protein: 40g
Fat: 16g
Carbs: 34g

Per serving, makes 1. 25 minutes of work. Published 8 September 2026.

Allergens

Celery
Sulphites

Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Chicken thigh, skinless and boneless170 g
Cut into six pieces so there is more surface to brown. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.
Garlic6 cloves, about 18 g
Six cloves is right. Sliced, fried gently and left in the sauce, they go sweet rather than harsh.
Olive oil8 g
Dry white wine60 ml
Some of the alcohol cooks off. The calories here are counted in full.
Chicken stock100 ml
Made up from a cube or a pot.
Bay leaf1 leaf, about 0 g
New potatoes150 g
Raw weight, skins on.
Green beans100 g
Fresh parsleyA handful
SaltTo taste

Method

Boil the potatoes for fifteen minutes, adding the beans for the last four.
Season the chicken and fry it in the oil over a medium-high heat for eight minutes, turning, until every side is deep gold.
Turn the heat down, add the sliced garlic and bay leaf and cook for two minutes until the garlic is pale gold and smells sweet. Do not let it brown.
Pour in the wine, let it bubble for a minute, add the stock and simmer for five minutes until the chicken is cooked through and the sauce has reduced to a few spoonfuls. Finish with parsley.

Worth knowing

The Spanish version uses three times the oil and serves the chicken swimming in it. Eight grams browns the chicken; the stock does the rest of the sauce.
Garlic burns quickly once the pan is hot from the chicken. Lower the heat before it goes in.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.