Garlic chicken Spanish style

Ingredients for 2 servings:

• 1 chicken or one chicken leg with back piece per person
• 5 tbsp olive oil
• Paprika powder, sweet
• Salt and pepper, from the mill
• 1 bulb(s) garlic
• ¼ liter dry white wine
• 2 bay leaves
• possibly chicken broth
• some parsley, fresh

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

little work and sooo delicious

Cut the chicken into portions, wash and dry, leaving only the chicken thighs to be washed and dried. Heat the oil in a roasting pan and fry the chicken pieces or thighs over medium heat until light brown all over. To avoid burning the olive oil, use only medium heat. Season with salt and pepper. Remove the pieces, season with sweet paprika, and set aside. Split the garlic bulb, peel the cloves, and slice. Sauté the garlic slices in the remaining frying fat over low heat. Pour in the white wine, add the bay leaves, and bring to a boil once. Return the chicken pieces to the roasting pan, cover, and cook in the oven for about 45 minutes. If necessary, cook uncovered for the last 5-10 minutes to crisp up the chicken. Wash, dry, and chop the parsley, and sprinkle it over the finished dish before serving. Serve with white farmhouse bread to dip the sauce in and a fresh mixed salad.