From Tapas by Penelope Casas
Makes 4-6 servings
8 chicken wings or half a 3-pound chicekn, cut in tapas-size portions
4 tablespoons olive oil
8 large cloves garlic, peeled
1 tablespoon brandy
1/2 teaspoon flour
2 tablespoons dry white wine
2 tablespoons chicken broth
kosher or sea salt
1 tablespoon minced parsley
few strands saffron
3 peppercorns
Discard the wing tips and split the rest of the wings into two parts. Heat the oil in a skillet, add the wings and garlic cloves, and saute until the garlic is golden (remove the garlic as it is done and reserve in a mortar) and the chicken brown on all sides. Add the brandy and, standing well away, ignite, then sprinkle in the flour and stir in the wine, broth, and salt. Cover and simmer for 15 minutes.
In the mortar, make a paste of the garlic with the parsley, saffron, peppercorns and salt. Stir this mixture into the chicken, cover, and continue cooking for another 15 minutes.
May be prepared ahead.