1. 1/3 cup olive oil
2. 1 (3- to 3-1/2-pound) chicken, cut into 8 pieces
3. 1 cup white wine
4. 1 small onion, peeled and chopped
5. 1/2 cup chopped fresh parsley
6. 1 tablespoon chopped fresh garlic
7. 1 bay leaf
8. 1 teaspoon salt
9. 1 teaspoon black pepper
10. 1/4 teaspoon paprika

1. In a soup pot, heat oil over medium-high heat. Add chicken and sauté about 15 minutes, or until golden on all sides, turning occasionally.
    
2. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer 30 to 35 minutes, or until chicken is tender and no pink remains. Remove bay leaf, and serve.

For an easy version of the rich and creamy traditional custard dessert, end this meal with a Spanish Flan. Easy enough to make for a weeknight meal!