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Mix flour, paprika, pepper and salt. Dredge the chicken thighs with the flour shake off excess.
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Heat the olive oil in a skiller over medium heat. Add the garlic, cook while stirring frequently for two minutes for two minutes. Remove the garlic with aslotted spoon and set aside.
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Cook the chicken skin down in a single layer. Cook for 5 minutes, turn over and cook for another five minutes.
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Pour off any excess oil. Add all the remaining ingredients. Bring to boil, reduce heat and cook for about 20- 25 minutes or until the chicken is cooked through.Remove the chicken pieces.
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Bring the sauce to a boil and cook down until about 1 cup of the liquid remains. Discard the herbs. Spoon sauce and garlic over chicken. You may garnish with some parsley