Heat oil in a large skillet over medium-high heat. Cook garlic in oil until tender.

Place chicken in the skillet, and cook for about 10 minutes on each side, until no longer pink and juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Drain oil from the skillet. Sprinkle chicken with paprika and brown sugar.

Pour red wine around chicken. Cover and simmer, 15 to 20 minutes; lightly baste the chicken with wine sauce while cooking. Season with salt and pepper.