Saffron Chicken with Garlic

Season chicken thighs with salt, sear in olive oil. Extinguish with wine and chicken broth. Add herbs and spices, then tomatoes and olives. Cook for about an hour at low temperature with the lid closed.

Remove the thighs and keep warm.

Strain the sauce and boil it to half. Add the olives repeatedly. Pour sauce over chicken thighs and bring to table.

Note inventor: in each case according to taste, add saffron only at the end – after the sauce has boiled down.

Tip: always use aromatic spices to refine your dishes!

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