In this video, I’ll show you the classic preparation step by step. The key is how the garlic cooks in the oil and how the chicken first browns and then finishes cooking in the oven.
The garlic cloves remain in their skins and are only lightly crushed. This allows them to slowly release their aroma and become soft and mild.
The chicken is first seared in a pan and then transferred to a cazuela [casserole] in the oven. This keeps it juicy and allows it to absorb the flavors of the wine, herbs, and garlic. A simple dish that thrives on proper preparation.
