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Chicken in garlic and wine sauce

Time 1 hour 20 minutes
Yields Serves 4
Chicken in garlic and wine sauce
(Mark Boster / Los Angeles Times)
1

Cut the chicken into small serving pieces, first detaching the wings and legs, then, with kitchen shears, cutting the breast into 4 pieces and each thigh in half cross-wise. Sprinkle with 1 teaspoon salt and let stand for 10 minutes.

2

Heat the oil in a shallow flameproof casserole or skillet, add the chicken and saute until browned, in batches if necessary, turning once.

3

Turn off the heat, add half the garlic and the bay leaves, and let the garlic sizzle in the pan until fragrant, about 1 minute. Reheat the pan; when hot, add the brandy and, standing well back, ignite. When the flame dies (after about 30 seconds), pour in the wine, bring to a boil, cover and simmer about 35 minutes.

4

Meanwhile, in a mortar, mash to a paste the remaining garlic, the saffron, one-eighth teaspoon salt, the peppercorns and 2 tablespoons of the parsley. Stir into the casserole, cover and cook for 15 minutes. Sprinkle with remaining parsley and serve.

From “La Cocina de Mama” by Penelope Casas.

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