Chicken in garlic sauce is traditionally prepared by quickly frying the chicken in olive oil with garlic cloves. The seasoned oil is then served as a sauce. The recipe has infinite variations, though. This version uses less oil; includes wine, saffron, and chile pepper; and is slow-cooked for extra succulence.
Cooking Light AUGUST 2001
Sprinkle the chicken with salt. Heat the oil in a large nonstick 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 chile, 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 chile and bay leaf. Sprinkle with parsley.
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