Chicken In Saffron And Wine Sauce

Ingredients
1/4 cup Oil
Salt And Pepper
Flour
Paprika
1 sliced Onion
2 cloves crushed Garlic
1/2 cup White Wine
1 1/2 teaspoons Plain Flour
1 pint Chicken Stock
Bay Leaf
Thyme
Large pinch Saffron
1 small dried Chilli
1 large (3 1/2 lb) Chicken

Method

Cut chicken into portions. Season with pepper and salt, dip in flour. Heat oil and fry chicken pieces until golden. Remove. Fry onions and garlic till golden. Add white wine and boil quickly until 1/2 reduced. Mix flour to a paste with a little of the chicken stock, then add the remainder of the stock.

Pour into a pot with onion and garlic, add saffron, bring to a boil stirring continually. Add bay leaf, thyme and chopped chilli. Place chicken portions in sauce and cook gently until almost tender.

Add almonds and finish cooking till tender.

Garnish with blanched green capsicum rings and fried croutons.