1.5 kg chicken, cut into bite-size portions
100 ml olive oil
10-15 cloves of garlic, peeled and whole
6 strands of saffron (optional)
50 g plain flour
100 ml dry sherry
The marinade:
7-10 cloves of garlic, crushed
juice of 1-2 lemons
mixed fresh or dried herbs
ground pepper

Place the chicken pieces in a shallow dish. Mix all the marinade ingredients and cover the chicken. Leave, covered overnight in the fridge. Lift the chicken pieces from the dish, keeping the marinade, and toss in the flour. In a large pot, heat the oil and fry the chicken for 6-8 minutes, until golden. Add the whole garlic cloves and fry gently until lightly golden, add the sherry and raise the heat until the marinade begins to boil. Reduce the heat, cover and simmer until the chicken is tender (35-45 minutes) and the sauce has thickened. Place the chicken and garlic on serving dishes and drizzle over the flavoured oil.