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Categories:Viewed: 63 - Published at: 4 years ago
Ingredients
- 1 2- to 3-pound chicken, cut into serving pieces
- Salt and freshly ground black pepper
- 1/2 teaspoon paprika
- 1 teaspoon minced garlic
- Chopped fresh parsley for garnish (optional)
- Lemon wedges for serving (optional)
Method
- Put the chicken, skin side down, in a nonstick skillet large enough to accommodate it without crowding; use 2 skillets if necessary.
- Turn the heat to medium and season with salt and pepper.
- Cook, adjusting the heat and moving chicken pieces around as needed to brown them evenly.
- As they become evenly golden brown on the first sidenot very dark, but crisp lookingafter about 10 minutes, turn them.
- Season the skin with salt, pepper, and paprika and brown on the other side.
- When nearly done, add the garlic to the skillet.
- When browned, turn the pieces skin side down again.
- Continue to cook, turning once or twice more if necessary, until no traces of red blood remain when you cut into a piece or two.
- Garnish if you like and serve.
