Instructions: Steamed white rice or boiled new potatoes

Wash chicken thighs and pat dry. Snip off bits of excess fat but do not remove skin or bones. (The bones add a lot to the flavor.) Put the oil in a deep, heavy-bottomed pan and heat over medium temperature. When good and hot, add the chicken thighs and brown on all sides. Remove chicken from pot and set on a plate.

Add minced garlic to the pot and stir until the garlic is tender and barely beginning to turn golden. Return the chicken to the pot and pour in any juices that have accumulated on the plate. Pour in enough wine to cover the chicken. Add half the chopped parsley. Cover and bring to a boil, then reduce heat and simmer, uncovered, until the juices of the chicken run clear when pierced with a skewer. Stir in salt, pepper and paprika about halfway through the cooking time. Add wine as needed to keep the chicken just covered. Stir in half the remaining chopped parsley.

Steam Arborio or basmati rice, or quarter and steam new potatoes.

Spread rice or potatoes over a platter and arrange the chicken thighs on top. Cover with a tent of foil to keep warm.

Boil the sauce in the pot until it is reduced by half. Taste and add salt, pepper or paprika as needed. Pour over the chicken and sprinkle with the remaining fresh chopped parsley.

Serves 4-6.

For a complete menu, start with stuffed mushrooms and a glass of dry sherry. For the next course, have a mixed green salad and some French bread. Then serve the chicken and rice or potatoes. Have more of the same white wine to drink. For children or anyone who does not drink wine, serve some seltzer water with lemon slices. For dessert, have some fresh fruit or coffee granita.

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