Ingredients

8 chicken thighs, skin on

1 tbsp seasoned flour

1 bulb garlic

1/2 tsp chili powder

300ml dry white wine

salt and freshly ground pepper

2tbsp parsley, chopped

Method

Mix the flour and chili powder, and season.

Trim any excess skin from the chicken thighs, and toss in the seasoned flour.

Separate the bulb of garlic into cloves and peel.

Heat 3 tbsp of olive oil in a large pan until sizzling hot, add the chicken, and fry until the skin is crisp and brown on all sides.

Add the garlic and wine and season with salt and pepper.

Bring to the boil, reduce the heat and simmer uncovered for 40 minutes, until the chicken is tender and the sauce thickened.

Serve on a bed of rice and sprinkle with parsley.

Cooks Comments and Tips

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