- 6 tbsp extra virgin olive oil
- 6 cloves garlic, peeled and slightly crushed
- 2 ¼ pounds boneless chicken thighs, cut into 1 ½” chunks
- Freshly ground black pepper
- 6 cloves garlic, peeled and thinly sliced
- 1 handful fresh parsley, finely chopped
- 1 cup white wine
- 1 tsp sweet paprika, optional
- 1 tbsp maize, cornstarch, or rice flour
- 1/2 lemon, juiced
- In a large saucepan or frying pan, heat the olive oil over medium-high heat.
- Add the crushed garlic and when the oil starts to sizzle, add the chicken pieces.
- Sprinkle the chicken with salt and pepper and fry the chicken for a few minutes, until the pieces are golden brown on both sides.
- Add the sliced garlic and half of the parsley, then pour in the wine.
- Cook the chicken for 12 to 15 minutes over medium-high heat, until the internal temperature of the chicken is 165 degrees F, as measured using a food thermometer. While the chicken is cooking, shake the pan from time to time and turn the chicken pieces to cook them on all sides.
- Stir in the paprika (if using) and maize, and cook the dish for a minute, until the sauce thickens.
- Remove the chicken from the heat and sprinkle it with the remaining parsley and lemon juice.