INGREDIENTS: (for 2 people)
4 Skinned chicken legs
3 Medium sized potatoes
1 Garlic clove
Half a small onion
1 Glass of white wine
3 Glasses of water
1: Cover a frying pan with olive oil and gently fry the chicken until golden brown.
2: While you wait for the chicken to cook finely chop the onion and garlic. Also slice the carrots.
3: When chicken is ready add it to a casserole pot together with the garlic, onion and carrots.
4: Also add the glasses of white wine, water, a couple of shakes of zaffron powder and salt to your own liking.
5: Place the lid and cook on medium to high heat for around 30 minutes or until the juice has been reduced to half of what it was. Turn the heat off and leave it standing with the lid on.
6: Dice the potatoes, place them in a large bowl, add salt and mix them well. Then gently fry them in vegetable oil until golden brown.
7: Add the potatoes to the chicken casserole and mix together so that the potatoes get soaked in the sauce. Leave it standing with the lid on for 5 minutes, then serve.
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