Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Olive oil |
| \N \N | One 3 - 3 1/2 pound chicken; cut into 8 pieces |
| 1 cup | White wine |
| 1 cup | Chopped fresh parsley |
| 1 tablespoon | Minced fresh garlic |
| 1 \N | Bay leaf |
| 1 teaspoon | Salt |
| 1 teaspoon | Black pepper |
Heat the oil in a soup pot over medium-high heat. Add the chicken and saute for about 15 minutes, or until golden on all sides, turning occasionally.
Add the remaining ingredients and bring to a boil. Reduce the heat to medium-low and simmer for 30 to 35 minutes, or until the chicken is tender and no pink remains. Remove the bay leaf and serve.
NOTE: Serve over rice for a traditional Spanish favorite. And use your gang's favorite parts or whatever's on sale - just adjust your cooking time accordingly.
Converted by MC_Buster.
NOTES : 4 to 6 servings
Converted by MM_Buster v2.0l.