- 4 chicken thighs
- 1 tsp Smoked Spanish Paprika
- 2 tbsp Spanish Olive Oil (We used regular olive oil)
- 10 garlic cloves, sliced
- 1/4 cup dry white wine
- 1 bay leaf
- Salt to taste
- chopped parsley for garnish (optional)
The book calls for boneless thighs with skin-on, but we removed the skin and left the bones in. If you are planning to serve with cocktail picks or toothpicks, use boneless thighs, but personally I love crunching the bones.
Cut the chicken thighs into bite sized pieces, and season with paprika.
Heat the oil in a large skillet and fry the garlic slices for about a minute. Remove the fried garlic pieces with a slotted spoon and keep aside on paper towels to drain the oil.
Add the chicken pieces to the same skillet and cook turning occasionally for about 10 minutes, when the chicken pieces are browned well on all the sides. Add the wine and bay leaf and bring to a boil. Reduce the heat and cook for another ten minutes or until most of the liquids are evaporated. Season with salt. Add the fried garlic pieces and mix well.
Transfer to a serving vessel and sprinkle the chopped parsley on top. Serve warm.