Garlic chicken (Pollo al ajillo)

1. Cut the chicken legs in two at the joint, pat them dry with kitchen paper and season generously with salt and pepper.

2. Lightly crush the garlic cloves in their skins with the flat of a knife – the skin keeps them from burning while the inside turns soft and sweet.

3. Heat the olive oil in a wide, deep frying pan and brown the chicken pieces skin-side down over medium heat for 8-10 minutes until golden, then turn and brown the other side too.

4. Add the garlic and bay leaves and cook together for 3-4 minutes until the garlic smells fragrant but hasn't browned too much.

5. Pour in the white wine, bring to the boil so the alcohol cooks off, then cover and simmer over low heat for 20-25 minutes until the meat is cooked through to the bone; finally reduce the juices uncovered until thick.

6. Sprinkle with finely chopped parsley before serving and offer fresh bread for mopping up the garlicky oil.

Tip: Squeeze the soft roasted garlic out of its skin and spread it on the bread – it's the best part of the dish.