1. In a large heavy skilled heat oil, then add chicken & garlic cloves, frying about 12-15 minutes or until garlic turns golden & chicken is brown. 2. Remove the whole garlic cloves & set them aside before pouring the wine into the skillet, then stir while adding the flour & a pinch of salt. 3. Add chicken stock , then cover & simmer for 15 minutes on a low heat. 4. In a mortar make a paste using the whole garlic cloves, parsley, saffron & the peppercorns. 5. Add the paste to the skillet, then cover & simmer for another 15 minutes. 6. Great served with rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
