Simplest Sauteed Chicken with Garlic

• 1 2- to 3-pound chicken, cut into serving pieces
• Salt and freshly ground black pepper
• 1/2 teaspoon paprika
• 1 teaspoon minced garlic
• Chopped fresh parsley for garnish (optional)
• Lemon wedges for serving (optional)

1. Put the chicken, skin side down, in a nonstick skillet large enough to accommodate it without crowding; use 2 skillets if necessary.
2. Turn the heat to medium and season with salt and pepper.
3. Cook, adjusting the heat and moving chicken pieces around as needed to brown them evenly.
4. As they become evenly golden brown on the first sidenot very dark, but crisp lookingafter about 10 minutes, turn them.
5. Season the skin with salt, pepper, and paprika and brown on the other side.
6. When nearly done, add the garlic to the skillet.
7. When browned, turn the pieces skin side down again.
8. Continue to cook, turning once or twice more if necessary, until no traces of red blood remain when you cut into a piece or two.
9. Garnish if you like and serve.

chicken, salt, paprika, garlic, fresh parsley, lemon wedges

Taken from www.epicurious.com/recipes/food/views/simplest-sauteed-chicken-with-garlic-386660 (may not work)