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1
Put about 2 tbsp of the flour in a bag and season to taste with cayenne pepper, salt and pepper.
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2
Add a chicken piece and shake until it is lightly coated with the flour, shaking off the excess.
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3
Repeat with the remaining pieces, adding more flour and seasoning if necessary.
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4
Heat 3 tbsp of the olive oil in a large frying pan.
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5
Add the garlic cloves and fry for about 2 minutes, stirring, to flavour the oil.
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6
Remove with a slotted spoon and set aside.
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7
Add the chicken pieces to the pan, skin side down, and fry for 5 minutes, or until the skin is golden brown.
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8
Turn and fry for a further 5 minutes, adding an extra 1-2 tablespoons of oil if necessary.
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9
Return the garlic to the pan.
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10
Add the bay leaf, chicken stock and wine and bring to the boil.
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11
Lower the heat, cover and simmer for 25 minutes, or until the chicken is tender and the garlic cloves are very soft.
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12
Using a slotted spoon, transfer the chicken to a serving platter and keep warm.
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13
Bring the cooking liquid to boil, with the garlic, and boil until reduced to about 250ml plus 2 tbsp.
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14
Adjust the seasoning, if necessary.
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15
Spoon the sauce over the chicken pieces and scatter the garlic cloves around.
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16
Garnish with parsley and serve.
