To feed 4 people you will need 8 chicken thighs or equivalent.
Dust the chicken in seasoned flour.
Heat 2 tablespoons of Extra Virgin Olive Oil in a fry pan until hot and then toss in the chicken pieces, try not to stir too much so the skin browns and crisps and then turn over to do the other side.
Add one whole bulb of garlic, break the bulb up into cloves, do not bother too peel toss them in with the chicken and then add 3 or 4 really good sprigs of fresh Rosemary, stripping the leaves off the stalk.
Finally add a cup of liquid - I usually use half-and-half of chicken or vegetable stock with dry white wine, followed by a good grind of black pepper.
You can continue to simmer the chicken on a low heat on the stove - or place all the chicken and juices into a casserole and place in a low 160c oven for about 30 minutes.
Ideal with rice or pasta and salad.