Rosemary Chicken - cooking recipe

Ingredients

2 tbsp flour
2 tsp sweet paprika
1 tsp cracked black pepper
8 None chicken thigh cutlets, skin-on
1 tbsp olive oil
4 clove garlic, unpeeled
2 sprigs fresh rosemary
1 2/3 cups chicken stock
1/2 cup dry white wine

Preparation

Preheat oven to 350\u00b0F.
Combine flour, paprika and pepper in a large bowl. Season. Toss chicken in flour mixture, shaking off excess.
Heat olive oil in a large Dutch oven. Working in batches, cook chicken until browned. Add garlic, rosemary, chicken stock and wine. Bring to a boil then transfer to oven for 40 mins, or until chicken is cooked through.
Remove chicken from pan and cover to keep warm. Cook pan juices over medium heat for 5 mins. Distribute chicken between serving plates and drizzle with sauce.