1. Salt chicken. Heat oil in dutch oven to medium-high. 2. When oil is hot, add bread slices and unpeeled garlic cloves. Make sure you slit garlic with a knife so that they don't explode. 3. Shallow-fry chicken in batches until light golden brown all over, about 10-15 minutes, turning often. 4. Set chicken aside on a platter along with the bread (browned and crispy on both sides) and garlic (dark brown and crispy). Remove oil from the heat. 5. Sauce: In mortar and pestle, crush peeled garlic with peppercorns and a big pinch of salt until pureed. Add fried garlic and mash until again pureed. Add parsley, mash until pureed. Add fried bread, mash again until pureed. Stir in sherry and set aside. 6. Reheat oil in dutch oven to medium heat, add onion and saute until soft and translucent, about 10 minutes. Rub saffron between fingers until powdered and add to onion; saute for 2 minutes, then add sherry mixture from mortar. Add 3/4 cup water to mortar, stir to get the remaining mixture incorporated and pour into dutch oven. Cook until bubbling. 7. Nest chicken evenly into sauce in the dutch oven. Spoon sauce over chicken. Cook at medium heat for 30-40 minutes or until chicken is done, turning each piece three times so that you get even cooking two times on both sides. 8. Serve with rice or roasted potatoes, and lots of french bread to sop up the sauce! ---------------------------------------------------------------------------
Nutrition
Ingredients
