Serves 4 8 chicken thighs
1 tablespoon flour 2 tablespoons olive oil 1 head garlic
in loose teeth
3 stalks fresh rosemary
1 cup white wine Preparation
chicken thighs dry with kitchen paper towels, cut the excess skin and coat with flour.
Put a pan with oil and fry the chicken skin side down until browned and crispy on both sides.
Add the peeled garlic cloves and fresh rosemary. Add the cup of wine and season to taste with salt and pepper.
Bring mixture to boil, reduce heat and leave lid on pan leaving cook for about 40 minutes until chicken is done and sauce has thickened.
This dish can be accompanied by white rice noodles or green.
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