Pollo al Ajillo

This is a Spanish dish of utmost simplicity -- chicken sauteed in olive oil with garlic. The recipe is based on one provided by Penelope Casas in her legendary cookbook The Foods and Wines of Spain, considered the definitive book in English on Spanish cooking. I've made a concession to American tastes by using chicken breast only; you can also use wings and make tapas out of the recipe. If you've grown tired of boneless, skinless chicken breasts or buffalo wings, this dish will be an eye-opener.

Serve with a short-grain rice pilaf and a light red wine like a Pinot Noir.

2-3 lbs bone-in chicken breasts
8-12 cloves of garlic, peeled and sliced or lightly crushed
kosher salt
olive oil

Cut chicken breasts into serving sizes (2 pieces per breast) and sprinkle with kosher salt. In a large saute pan over medium high heat, heat about 1/4 inch of olive oil until hot, and add chicken. Cook over medium high heat until cooked through, then add garlic and cook briefly. Serve on a platter garnished with garlic, with a bit of the garlic-flavored cooking oil as a sauce.