If the thighs are not separated, separate the drumstick from the thigh. 

Set the chicken on a cutting board. Season the chicken with half of the salt and the black pepper.

Season the chicken with a nice layer of garlic powder. be generous.

Season the chicken with a nice layer of sweet paprika. be generous.

Turn the chicken over and repeat the seasoning process starting with the salt and black pepper.   

Season the chicken with a nice layer of garlic powder. be generous.

Season the chicken with a nice layer of sweet paprika. be generous.

heat the oil in a large frying pan. the oil should be around half a centimeter high.  

Fry the chicken parts for a few minutes.

Turn the chicken over few times until it is nicely golden.

This is the flambe stage. it adds great taste to the dish but if you want you can skip it. 

Make sure the pan is centered on the middle of the flame. gently pour the brandy to the pan and remove your hand. 

When the brandy starts to boil and the pan starts to bubble lean back with your body. carefully and slowly pull the pan back toward you exposing the far rim of the pan to the flame. the brandy should ignite. 

Be careful the flame might be very high!  gently return the pan to the center of the flame and wait until the flame dies out. it will take a few seconds.

If the brandy did not ignite when you pulled the pan backward, tilt the pan gently toward the flame so the level of the liquid will rise and help the fumes reach the flame. be careful not to spill the liquid out of th pan. 

After the flame died out turn the chicken over one more time and transfer it to a large cooking pot. 

The frying pan is left with a lot of residues of the chicken and the spices. these residues contain a lot of flavors we do not want to lose. this is why we use the deglazing process   

We return the pan to the fire and add one cup of the sweet red Kiddush wine. 

We're deglazing. with a wooden spoon or spatula, we scrape the residues from the bottom of the pan until the dissolve.

We return the liquid that is in the pan to the pot with the chicken. we add the rest of the sweet Kiddush wine to the pot. 

Arrange the chicken parts in the pot so most of them will be submerged in the liquid. bring to boil and reduce the heat so it will keep a gentle simmer. 

Cover the pot and cook for 60 - 70 minutes.

To get a nice clear red-brown sauce we need to keep the sauce at a gentle simmer. if the dish cooks on a stronger heat (hard bubbly boil) the sauce will become more opaque and brown. the difference is in the look and there won't be any significant difference in the taste. 

While the chicken is cooking, turn over the chicken parts few times, especially those parts that are not fully submerged in the sauce, so they will get a nice color. 

An easy method to check if the chicken is ready. it works with all dishes of chicken (as long as you have a drumstick). The drumstick has a small piece of meat that if it falls off the drumstick easily it is a sign that the chicken is ready.  

Poke the small piece with a fork. if it comes off easily the chicken is ready.

The dish is ready.The dish goes well with side dishes that go well with sauce like couscous, rice or mash potatoes. just scoop some sauce with a spoon and drizzle it over the side dish. After colling the dish in the fridge the sauce will separate into two layers and become jellied. The top layer, colored brown-orange is fat.

The lower layer, colored red-dark brown is stock. this is the real treasure. just dig in with a spoon. remove the fat and get the stock out.you can heat the stock in a microwave or a pot and use it as a stock for the side dish. trust me it is phenomenal.