Garlic, sweet paprika, a splash of wine and our very own EVOO bring out the rich and tangy flavours of this classic Spanish chicken dish. From Andalusia, its sauce is both velvety and bright making it a wonderful feature, especially when served with crusty bread to soak it up. Add a simple side salad and more drizzles of a Spanish Hojiblanca or Picual EVOO and you're done!

6 chicken thighs, bone-in, skin off
8 cloves garlic, sliced horizontally
1/2 cup dry white wine*
1/2 cup chicken broth
1/4 cup EVOO (Picual or Cobrançosa are great options)
1 tsp smoked paprika
1 tbsp Sherry Reserva Red Wine Vinegar
1 tbsp Rosemary, Tuscan Herb or Gremolata EVOO
Salt and pepper
Fresh Italian parsley or green onion stems, chopped

*Substitute for wine: 1/4 cup chicken broth plus 1/4 cup fruity white balsamic eg. Peach or Apricot

Preheat oven to 375°F (190°C). In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Sprinkle chicken thighs with salt, pepper, and smoked paprika. Place chicken in skillet, fleshy side down then cook for 5 minutes, or until browned. Turn over chicken thighs over then add garlic to the pan. Cook for 1 to 2 minutes. Do not brown the garlic. Pour in wine, vinegar and chicken broth. Scrape off bottom of pan, then bring to a gentle simmer. Transfer to oven and bake for 25 to 30 minutes until chicken is cooked to an internal temp of 160°. Remove from oven and let rest for 15 minutes. To serve, garnish with chopped parsley or green onion slivers and drizzles of Rosemary EVOO.