Preheat oven to 350 F. In a plate, combine flour, paprika and pepper. Toss the chicken in this flour mixture until adequately coated. Heat a skillet with the oil and cook the chicken in batches until browned all over.
If necessary, discard some oil from the skillet until you are left with only about two tablespoons. Return all the chicken in the same skillet, then add the garlic and chicken stock. Let boil.
Transfer everything, the chicken and liquid to a deep baking dish and add the rosemary. Bake uncovered for 40 minutes or until chicken is cooked through. Transfer the chicken without the sauce in a serving dish. Thicken the sauce in the same skillet you used earlier over medium heat. Pour sauce over the chicken.
adapted from Best Ever Recipes by Wiley and Sons