Ingredients

• 1 chicken, cut into pieces
• 8 garlic cloves, peeled and sliced
• 120 mls (0.5 cup) olive oil
• 120 mls (0.5 cup) dry white wine
• 120 mls (0.5 cup) chicken broth
• 2 bay leaves
• 2 fresh rosemary or thyme sprigs
• 1 salt, to taste
• 1 black pepper, to taste
• 2 tbsps parsley, chopped

Instructions

1. Season the chicken pieces generously with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add the chicken pieces to the skillet, skin side down, and cook until golden brown, about 5-7 minutes per side.
4. Remove the chicken pieces from the skillet and set aside.
5. In the same skillet, add the sliced garlic and cook until fragrant and golden, about 1-2 minutes.
6. Add the dry white wine and chicken broth to the skillet, scraping up any browned bits from the bottom.
7. Return the chicken pieces to the skillet, add the bay leaves and rosemary or thyme.
8. Reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the chicken is cooked through.
9. Remove the lid and increase the heat to medium-high to let the sauce reduce slightly, about 5 minutes.
10. Sprinkle with chopped parsley before serving.

Notes

• Traditional Spanish recipe
• Serve with crusty bread to soak up the sauce
• Use fresh garlic for best results