4-8 portions of 4 chicken legs (boneless and peeled, cut evenly, the amount of each piece is preferably one bite, no matter what the most basic cut is) Chili powder (spicy or not, traditional Spain will use it without spicy, because most Spaniards don't eat spicy)

4 tablespoons olive oil

8 slices of garlic

125ml white wine (dry white)

1 laurel leaf

salt

Bread (with food, of course, basically all tapas will give some bread slices and slice them with a long stick. The Spanish also eat long sticks, as much as the French do)

Parsley leaf decoration

1 Cut chicken legs and sprinkle with Chili noodles (Chili doesn't have to be spicy, but it may not be spicy at all).

In a cauldron or casserole, put oil in it, heat it, and fry the garlic slices with medium fire until golden brown (the fire can't last 1 min), then take out the garlic slices and drain them for later use.

3 Pour the chicken into the pot and fry for about 10 minutes to make it soft and golden yellow. Then pour in white wine and laurel leaves, bring to a boil, turn to low heat and stir properly. 10 minutes or there is basically no liquid in the pot, but don't dry it all.

4 Take out and sprinkle a little salt (according to your own taste), evenly sprinkle the fried garlic slices on it, and chop up the coriander leaves for decoration.