Summary

Ingredients

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

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Instructions

1. Cut the chicken into portions, wash and dry them, just wash and dry the chicken legs. Heat the oil in a roasting pan and fry the chicken pieces or chicken legs in it over medium heat until light brown. In order not to burn the olive oil, only work over medium heat. Season with salt and pepper.
2. Remove the parts, season with sweet paprika and set aside. Divide the garlic bulb, peel the cloves and cut into slices. Sauté the garlic slices in the remaining frying fat over low heat. Pour on the white wine, put in the bay leaves and bring to the boil once.
3. Put the chicken back into the roasting pan and cook covered in the oven for about 45 minutes. Cook uncovered for the last 5-10 minutes, then the chicken will be a little crispy. Wash, dry, chop the parsley and sprinkle over the finished dish before serving.
4. It goes well with white farmhouse bread to top up the sauce and a fresh mixed salad.