1. Heat the oil in a frying pan add the chicken wings or pieces and garlic cloves
and fry until the garlic turns golden and the chicken brown
2. Remove
the whole garlic cloves and set aside
3. Pour the wine into the frying
pan and stir whilst adding the flour and a pinch of salt
4. Add
the chicken stock and cover and simmer for 15 mins on a low heat
5. In
a mortar make a paste using the whole garlic cloves, parsley, saffron and a few
peppercorns
6. Add the paste to the frying pan then cover and simmer
for another 15 mins
- Use more or less garlic depending
on personal preference
- Serve with warm bread and green beans
- Use
good quality white wine
- You can also use cider or sherry instead of wine.
If you use sherry, it should be dry.
