This received a ‘you have to make this again Mum’ from my daughter, high praise indeed!
I enjoyed both the simplicity and the taste of this dish. It was good and wholesome and hearty whilst still retaining a freshness about it. Use your own judgment and add the garlic to taste, the recipe calls for 10 cloves, I probably used less and it was very tasty, think of your family and co-workers and adjust accordingly.
I also added some more liquid during the cooking, it seemed to be getting a little dry and rather than risk burning and ruining the tasty sauce I added another 1/4 cup of water to give the chicken more time to cook thoroughly.
Chicken in Garlic Sauce
6 chicken drumsticks or pieces
1/2 teaspoon salt
1 tablespoon olive oil
10 garlic cloves, crushed (I used 3 heaped tsps of crushed garlic from a jar)
1/2 tsp red chilli flakes
1/4 cup chicken broth (I used vegie stock)
2 tablespoons dry white wine (or a good splash more if you like)
1/4 teaspoon saffron threads, crushed
1 bay leaf
2 tablespoons minced fresh parsley
Sprinkle the chicken with salt. Heat the oil in a large non-stick skillet over medium-high heat.
Add the chicken, and cook for 5 minutes or until golden brown.
Turn the chicken over.
Add the garlic and chilli, and cook for 5 minutes, stirring frequently.
Stir in broth, wine, saffron, and bay leaf.
Bring to a boil; cover, reduce heat, and simmer 30 minutes or until chicken is done.
Discard bay leaf. Sprinkle with parsley.