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1 dl (1/2 cup, 4 ounces) olive oil
Approx. 1 1/2 kg (2 1/2-3 pound)chicken, cut in small serving
pieces
Salt
1 head garlic, minus 2 cloves, minced
1 dl (1/2 cup, 4 ounces) water
Juice of 1 lemon
Few strands saffron or pinch powdered saffron, diluted and
crushed in very small amount of water
Heat oil in large skillet. Add chicken pieces and cook over
moderate heat until golden brown. Place chicken pieces in large,
shallow casserole. Salt. Pour off all but 4 tablespoons of
oil in skillet. Saut garlic. Stir in water and bring to boil.
Pour over chicken. Add lemon juice and saffron. Cook, covered,
over low heat about 15 minutes or until meat is tender. Serve,
spooning sauce over chicken. We suggest a light, dry red wine,
for example Torres Coronas from Catalunya or Señorío de Sarria
from Navarra.
Recommended reading
 |
My Kitchen in Spain: 235 Authentic Regional Recipes Celebrating Vibrant
Regional Flavors - Janet Mendel
This collection of authentic recipes from Spain includes such specialties
as gazpacho and several versions of paella, as well as lesser known dishes,
highlighted by rich culinary, cultural and historical information. |
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