Ingredients
4
â 6 chicken thighs, skin on, boned and cut into bite-sized pieces (The thighs are easier to bone and cut if theyâre fresh from the refrigerator)
5
or 6 (or more) cloves of garlic, sliced thin
1/3
cup of dry white wine
1
tbl. finely chopped parsley
1
table spoon of olive oil
Directions
1.
Heat the olive oil over medium heat in a large pan. Toss in the garlic and let cook for about a minute, or until it just begins to brown. Remove with a slotted spoon to a cooling rack or paper towels. Place the chicken in the pan (skin-side down, for those pieces that have it) and let it cook for about six minutes on one side. Then turn the pieces and let them cook for another four to five minutes. You want to make sure you give it plenty of time to brown nicely on each side. Donât go flipping them every minute! After the chicken has had time to brown, add the bay leaf and the wine. Bring it up to a boil and then reduce to simmer for another 10 minutes. After five minutes, dust with paprika and sprinkle with salt. When itâs finished, remove from the pan, plate, and place the sliced garlic cloves here and there around. Toss on the parsley and serve with some good, crusty bread.
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