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Season the chopped chicken with salt and pepper.
Set a medium to large skillet on medium-high heat and add olive oil.
Once the oil is ready, start browning the chicken. (Note: Do not place the chicken pieces too close to each other.)
Once all the chicken is browned, put everything back in the skillet and add garlic, salt, and pepper, dried thyme, rosemary, and bay leaves.
Mix everything to combine. Put a lid on the skillet, adjust the heat to medium and cook for 15 to 20 minutes while mixing occasionally.
Remove the lid and adjust the heat back to medium-high. Pour the sherry on the garlic chicken and do not touch for about 3 minutes.
Start mixing, and if bits are sticking in the bottom of the pan, the sherry should have deglazed them so that everything would be combined.
Continue cooking uncovered (mixing occasionally) until the sherry has completely evaporated. It usually takes about 10 minutes.
Take your pollo al ajillo off the heat, garnish with some fresh parsley (if preferred), and serve.