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Chicken in garlic and wine sauce

Chicken in garlic and wine sauce
Mark Boster / Los Angeles Times

The minute I laid eyes on Penelope Casas' latest book, I knew I had to cook from it. The photo on the cover showed some canapes that I just couldn't live without: thin triangles of Manchego cheese with a little ... Read more

Total time: 1 hour, 20 minutes | Serves 4
  • 1 (3- to 3 1/2 -pound) chicken
  • 1 1/8 teaspoon kosher or sea salt, divided
  • 3 tablespoons olive oil
  • 16 medium garlic cloves, coarsely chopped, divided
  • 2 bay leaves
  • 2 tablespoons brandy
  • 1/2 cup dry white wine
  • Scant 1/4 teaspoon crumbled thread saffron
  • 4 peppercorns
  • 4 tablespoons minced fresh parsley, divided

Step 1Cut 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.

Step 2Heat the oil in a shallow flameproof casserole or skillet, add the chicken and saute until browned, in batches if necessary, turning once.

Step 3Turn 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.

Step 4Meanwhile, 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.

Note: From "La Cocina de Mama" by Penelope Casas.


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