• 1 whole chicken, cut into 8 pieces
  • Salt and pepper
  • Flour
  • Olive oil
  • 1 medium onion, chopped
  • 1 large garlic clove
  • Dry white wine
  • 1/2 cup chopped parsley
  • 1/2 cup pine nuts, roughly chopped


I learned to make this chicken in Spain and we loved it every time.

Season the pork liberally with salt and pepper, dip in the flour, dredge excess. In hot oil, sear the chicken on all sides until brown, remove. Roast the garlic clove until golden, be careful as it may burn fast. Remove the garlic and sauté the onion first and then add the parley and lastly the chopped pine nuts. Lower the heat until and cook for 20 mins.