Lemon Garlic Chicken in White Wine Sauce

Ingredients

• 6 tablespoons olive oil

• 4 garlic cloves, crushed

• 3 chicken leg quarters, divided into drumstick and thigh portions

• 2 teaspoons sweet paprika

• 2 tablespoons chopped parsley

• 1 cup white wine

• 1 teaspoon thyme

• 1 lemon, including the zest

• Salt and black pepper, to taste

Instructions

1. In a large bowl, combine 3 tablespoons of olive oil, 2 crushed garlic cloves, the paprika, and thyme.

2. Juice the lemon and finely grate the zest (after thoroughly washing the lemon). Add both the lemon juice and zest to the bowl and mix well.

3. Add the chicken pieces and coat them thoroughly with the marinade.

4. Cover the bowl, or transfer the chicken and marinade to a sealed bag. Refrigerate for at least 20 minutes, preferably for several hours.

5. Heat the remaining olive oil in a large skillet. Add the chicken and cook for about 6 minutes on each side until lightly browned.

6. Remove the chicken and set aside on a plate.

7. Add the remaining 2 crushed garlic cloves to the same skillet and sauté for about 1 minute, stirring constantly.

8. Carefully pour in the white wine and add the chopped parsley. Stir well to combine.

9. Return the chicken to the skillet. Cover and cook for about 20 minutes, turning the chicken once during cooking.

10. If the chicken is not yet tender, add an additional ¼ cup white wine and continue cooking for another 15 minutes.

Serving Suggestion

Serve hot with roasted potatoes, rice, couscous, or crusty bread to soak up the flavorful lemon-garlic wine sauce.