AuthorPaul MerrickCategoryMainsIn a large pan, heat the olive oil over medium-high heat.
Trim excess skin and fat from the chicken. Use your palm to flatten out the chicken pieces for even cooking. Season generously with salt and pepper. Lightly dust with flour.
Add chicken to hot oil, cooking for approximately two minutes per side, or until the chicken has a slight golden brown colour. Turn the heat down to medium.
Smash the garlic cloves and slice the chilli peppers in half. Place a few sprigs of rosemary, 2-3 garlic cloves, and half a chilli pepper on each piece of chicken. Cover and cook for approximately twenty minutes, flipping the chicken pieces approximately halfway through.
Once the chicken is cooked through, add the white wine to the pan and turn the heat back up to medium-high/high. Allow approximately two minutes for the white wine to reduce.
Remove from the heat and serve.