I like the flavors and how the marry together in this dish.

serves 8

•8 skin on chicken thighs, boneless

•hot or sweet smoked paprika to taste (My tastebuds prefer sweet smoked)

•4 Tbsp Olive Oil

•10 cloves Garlic, sliced

•1/2 cup dry White Wine

•1 Bay Leaf

•Salt

•Flat Leaf Parsely, chopped

Cut chicken thighs into bite-sized pieces, leaving skin on. Season to taste with paprika.

Heat a large skillet or an ovenproof casserole with olive oil, then add the garlic slices. Cook over medium heat, stirring frequently, for 1 minute or until the garlic is golden brown in color. Remove with a slotted spoon and drain on paper towels.

Add the chicken thighs to the skillet and cook, turning occasionally, for 10 minutes, or until tender  and golden brown on all sides. Add the wine and bay leaf and bring to a boil. Reduce the heat and simmer, stirring occassionally for 10 minutes  or until most of the liquid has evaporated and the juices run clear when a skewer is inserted into the thickest part of the meat. Season to taste with salt.

Transfer the chicken to a warmed serving dish and sprinkle over the reserved garlic slices. Sprinkle with chopped parsley for garnish and serve with chunks of crusty bread to mop up the juices. If you are gluten free like I am, use Udi’s hamburger buns. Tear them apart and toss in a bowl with olive oil, toast them on broil in the oven until lightly golden.