1. Chop 2 garlic cloves into small pieces. Remove the leaves from 1/4 medium bunch of fresh parsley and mince until you have 2 tablespoons. If necessary, peel and clean 1 pound raw jumbo chicken pieces (leave the skin on if you prefer). Use paper towels to dry them. Sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper evenly over the chicken.

2. Warm 1 tablespoon of olive oil in a large pan over medium-high heat until it shimmers. Lay the chicken pieces in a single layer and cook, stirring occasionally, until they are just cooked and opaque, about 3 to 4 minutes. Move the chicken to a plate.

3. Pour the remaining 1 tablespoon olive oil and 2 tablespoons unsalted butter into the empty pan. Heat over medium-high until the butter dissolves. Add the garlic and sauté until it becomes fragrant and starts to brown, about 30 seconds to 1 minute.

4. Pour in 1/2 cup dry white grape juice or low-sodium chicken broth, and add a pinch of red pepper flakes if you like. Cook while scraping up any browned bits from the pan until the liquid decreases by about half, approximately 6 minutes.

5. Place the chicken and any juices back into the pan. Sprinkle the parsley and squeeze juice from 1/2 medium lemon over the chicken, and mix together. Serve with extra black pepper and with cooked pasta or crusty bread if you wish.