Recipe courtesy of Louisiana Kitchen & Culture
Trim any excess fat from chicken and cut the thighs into thirds. Combine paprika with some salt and pepper in a bowl, add the chicken and toss to coat.
Heat half the oil in a large frying pan over high heat and cook garlic cloves for 1-2 minutes, or until softened; do not burn. Remove from the pan. Cook chicken, working in batches if necessary, until brown all over. Return all chicken to pan, add sherry, boil for 30 seconds, then add stock and bay leaf. Reduce heat and simmer, covered, over low heat for 10 minutes.
Meanwhile, squeeze cooked garlic pulp from their skins and pound with the parsley into a paste. Stir into the chicken, then cover and cook for I0 minutes, or until tender. Serve hot.