Chicken cooked this way is fall-off-the-bone tender and moist. The saffron potatoes can be made in advance and kept warm. If you prefer, you can serve it with rice.
Joint the chicken. Thinly slice the onions. Melt and heat the lard. Put in the chicken- skin side down and colour golden. Turn over and seal, take out and keep warm. Add onions, turn the heat down and cook slowly to golden brown. Add garlic and cook for 2 minutes. Add paprika and stir in. Put the chicken back in the pot and season with salt and pepper. Add the tomatoes and wine and bring to the boil. Cover and cook gently for 45 minutes. Take off the lid, turn up heat and gently cook away the liquor. Sprinkle with chives and serve.
Put potatoes into cold water. Add salt and half the saffron. Bring up to the boil and cook. Take out and drain, melt the butter and add the rest of the saffron. Add the potatoes, season and serve.
Nutritional analysis per serving (3 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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