1 large chicken cut into pieces
1 medium onion
2 whole garlic cloves
12 saffron threads, toasted and peeled
1 tablespoon all-purpose flour for the sauce
all-purpose flour (for dusting the chicken)
1 cup white wine
2 tablespoons dark rum
4 tablespoons olive oil
salt and pepper to taste
1 large chicken cut into pieces
1 medium onion
2 whole garlic cloves
12 saffron threads, toasted and peeled
1 tablespoon all-purpose flour for the sauce
all-purpose flour (for dusting the chicken)
1 cup white wine
2 tablespoons dark rum
4 tablespoons olive oil
salt and pepper to taste
Dredge the chicken pieces well in flour, season with salt and pepper, and fry them slowly in hot olive oil with the onion and garlic cloves
In a separate pot, bring water to a boil
When the chicken is well browned, remove it from the pan with the onion and garlic
Add 1 tablespoon of all-purpose flour to the pan
One minute later, add white wine and rum
When the wine has been reduced by half, return the chicken to the pan
Add enough water to cover the chicken and stir in salt and pepper if needed
Simmer covered until the chicken is tender
Mash the garlic cloves with the saffron threads, add a little of the sauce from the pan, and mix everything together
Simmer for an additional 5 minutes
Serve hot.
