* 1 whole chicken , cut into 8 pieces
* 1 tsp cumin
* 1 tsp paprika
* 2 Tbsp flour
* 8 cloves of garlic , minced
* 6 Tbsp olive oil
* ½ oz butter
* 3 1⁄3 fl oz white wine
* 8 1⁄8 fl oz chicken broth
* 2 Tbsp sherry
* 2 Tbsp parsley , chopped
* salt and pepper
* 1 tray
* 1 set of tongs
* 1 saucepan


Step 2:
Coat the chicken
To the bowl of flour add the cumin and paprika and season with salt and pepper. Mix it together then sprinkle the seasoned flour over all the chicken pieces. Coat them well on both sides.

Step 3:
Brown the chicken
Heat the oil and the butter in the saucepan. Add the chicken pieces and brown them on all sides, in batches if need be. Remove them and set them aside.

Step 4:
Cook the chicken
Whilst the last batch is browning, add the garlic, white wine and the stock. Transfer the other browned chicken pieces back into the pan. Bring it to a simmer, cover and let it cook for about 45 minutes over a low heat.

Step 5:
Remove and serve
After 45 minutes, the chicken should be thoroughly cooked but still tender and juicy. Remove the pan from the heat. Just before serving add the sherry and sprinkle over the parsley. Give it a little shake to make sure that everything is coated in the wine and herb. It is now ready to be served. Have it with potatoes or rice and a tomato salad.