Stewed Chicken with Potatoes

Method

1. Remove excess fat from the chicken pieces, wash under running water, and optionally rub with half a lemon to clean the skin.
2. Peel the garlic, cut each clove into four pieces, and strip the rosemary leaves from the dry sprig. Finely chop the parsley.
3. In a large pan, heat a drizzle of extra-virgin olive oil over medium-low heat. Add the garlic pieces, chopped rosemary, and paprika (2–3 teaspoons). Sauté until the garlic is golden and fragrant.
4. Increase the heat to high and add the chicken pieces, skin side down. Cook for 3–4 minutes until the skin is golden, then turn and cook the other side for another 3–4 minutes.
5. Deglaze with half a glass of dry white wine (about 100 ml). Keep the heat high and let the alcohol evaporate.
6. Add 1 heaped tablespoon of double-concentrated tomato paste, the roughly chopped onion, and season with salt and pepper. Stir to coat.
7. Cover the pan, reduce the heat to low, and cook for 30 minutes, turning the chicken pieces occasionally.
8. After 30 minutes, add 0.5 liters of warm water. Return to a boil over high heat.
9. Crush the second garlic clove (leave the skin on) and add it to the pan.
10. Meanwhile, peel the potatoes, cut them into even chunks of about 3–4 cm, and soak them in cold water to prevent discoloration.
11. Add the potato chunks to the pan, season with salt and pepper, and do not stir further. Cover and cook over medium-low heat for about 20 minutes, until the potatoes are tender and the chicken is cooked through.
12. Turn off the heat. Sprinkle the chopped parsley evenly over the top, cover, and let rest for 4–5 minutes (or up to 45 minutes as suggested by the chef) before serving to meld the flavors.