Summary

Ingredients

• 500 g chicken breast fillet (s)
• some flour
• 3 tablespoon olive oil
• 0.5 ½ onion (s)
• 1 cup white wine
• 300 ml poultry stock, hotter
• 4 garlic clove (s)
• 1 pinch (s) saffron
• salt and pepper
• Cayenne pepper

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Instructions

1. Mix the flour with a pinch of salt and cayenne pepper.
2. Cut the chicken fillets into bite-sized cubes.
3. Cut the onion into thin rings and mince the garlic.
4. Coat the chicken cubes in the flour mixture.
5. Heat the oil in a large pan over medium-high heat.
6. Add the garlic and onion to the pan and fry for 2-3 minutes until translucent, then remove and set aside.
7. Add the chicken cubes to the pan and fry for 3-4 minutes, stirring occasionally, until golden brown on all sides.
8. Return the garlic and onion to the pan, then add the white wine and poultry stock.
9. Season with a pinch of saffron and pepper to taste.
10. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15 minutes until the chicken reaches 74°C/165°F internally.
11. Serve with rice or baguette.