-
1
Salt chicken.
-
2
Heat oil in dutch oven to medium-high.
-
3
When oil is hot, add bread slices and unpeeled garlic cloves.
-
4
Make sure you slit garlic with a knife so that they don't explode.
-
5
Shallow-fry chicken in batches until light golden brown all over, about 10-15 minutes, turning often.
-
6
Set chicken aside on a platter along with the bread (browned and crispy on both sides) and garlic (dark brown and crispy).
-
7
Remove oil from the heat.
-
8
Sauce: In mortar and pestle, crush peeled garlic with peppercorns and a big pinch of salt until pureed.
-
9
Add fried garlic and mash until again pureed.
-
10
Add parsley, mash until pureed.
-
11
Add fried bread, mash again until pureed.
-
12
Stir in sherry and set aside.
-
13
Reheat oil in dutch oven to medium heat, add onion and saute until soft and translucent, about 10 minutes.
-
14
Rub saffron between fingers until powdered and add to onion; saute for 2 minutes, then add sherry mixture from mortar.
-
15
Add 3/4 cup water to mortar, stir to get the remaining mixture incorporated and pour into dutch oven.
-
16
Cook until bubbling.
-
17
Nest chicken evenly into sauce in the dutch oven.
-
18
Spoon sauce over chicken.
-
19
Cook at medium heat for 30-40 minutes or until chicken is done, turning each piece three times so that you get even cooking two times on both sides.
-
20
Serve with rice or roasted potatoes, and lots of french bread to sop up the sauce!
