almost the recipe that I learned to make in my 4 yr stay in spain, but they didnt use any flour to coat the chicken, just browned the chicken in olive oil, then poured white wine over, with the garlic etc. tomatoes was the last ingred. if more liquid is needed, they used water......but use lots of garlic and onions, never used chilli powder or bacon, I like the orginal, that I learned in Spain.
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