CHICKEN IN GARLIC AND WINE SAUCE
LOS ANGELES TIMES
Total time: 1 hour, 20 minutes
Note: From "La Cocina de Mama" by Penelope Casas
1 (3- to 31/2-pound) chicken
11/8 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 tablespoons minced fresh parsley, divided
Cut 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.
Heat the oil in a shallow flameproof casserole or skillet; add the chicken and saut & eacute; until browned, in batches if necessary, turning once.
Turn 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.
Meanwhile, 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.
Each serving: 567 calories; 49 grams protein; 5 grams carbohydrates; 0 fiber; 34 grams fat; 8 grams saturated fat; 193 mg. cholesterol; 429 mg. sodium.