Spiced Chicken

Method

1. Gather 3 chicken thighs, extra virgin olive oil, 1 clove of garlic, curry powder, sweet smoked paprika, white wine, and salt.
2. Crush the garlic clove with the flat side of a knife.
3. In a small bowl, mix a bit of curry powder, sweet smoked paprika, and enough olive oil to form a paste.
4. Massage the spice paste all over the inside (meat side) of the chicken thighs, avoiding the skin.
5. Optionally make shallow cuts on the meat to allow deeper flavor penetration.
6. Heat a pan with a very thin layer of olive oil over medium heat.
7. Place the chicken thighs skin-side down in the hot pan.
8. If desired, separate the joint of each thigh by cutting through the cartilage for easier handling.
9. Cook on the skin side for a few minutes until the skin begins to crisp and render fat.
10. Flip the chicken and cook briefly on the other side.
11. Increase the heat and deglaze the pan with a splash of white wine.
12. Reduce the heat to low, cover the pan, and cook for about 20 minutes until the chicken is cooked through.
13. About 2-3 minutes before the end of cooking, season with salt.
14. Serve hot, optionally with the pan juices.