Spanish Garlic Chicken

• 1- 1/2 pound Boneless, Skinless Chicken Thighs
• 1 pinch Salt
• 1 pinch Pepper
• 1/2 cups Flour (for Dredging)
• 4 Tablespoons Olive Oil
• 8 Large Garlic Cloves, Peeled And Smashed
• 1 Tablespoon Brandy
• 1/4 cups Dry White Wine
• 1/2 cups Chicken Stock
• 1 pinch Saffron
• 1 Tablespoon Fresh Parsley, Minced

1. Season the chicken liberally with salt and pepper.
2. Coat each chicken thigh in flour, shaking to remove excess.
3. Heat the olive oil in a large dutch oven over medium-high heat.
4. Add the chicken and brown on each side.
5. Remove and set aside.
6. Turn down the heat, and let the oil cool down a minute.
7. Then, add the garlic and cook at medium-low until soft and very lightly browned in spots.
8. Remove the garlic with a slotted spoon and set aside.
9. Add the brandy and scrape up the browned bits off the bottom as it reduces.
10. When nearly evaporated, add the wine, chicken stock, and some black pepper.
11. Bring to a simmer and add back in the chicken.
12. Cover and simmer for 15 minutes.
13. Meanwhile, using a mortar and pestle (or just a knife), make a paste out of the garlic.
14. Add this paste into the chicken after the 15 minutes, along with a small pinch of saffron.
15. Stir to combine.
16. Taste for seasoning and add additional salt and pepper if necessary.
17. Cover and simmer for another 15 minutes.
18. Add in the parsley before serving.

chicken, salt, pepper, flour, olive oil, garlic, brandy, white wine, chicken, saffron, fresh parsley

Taken from tastykitchen.com/recipes/main-courses/spanish-garlic-chicken/ (may not work)