Roasted Chicken in Sauce


⅓ cups All-purpose Flour, Divided
4 pounds Chicken Parts
1 cup Sunflower Oil
2-½ Tablespoons Butter
1 Small Onion
1 clove Garlic, Peeled
2 Sprigs Fresh Parsley
1 pinch Saffron Threads
¾ cups White Wine


1. Reserve 1 tablespoon of the flour.

2. Season the chicken pieces with salt and coat them with the remaining flour.

3. Heat the oil with the butter in a skillet. Add the pieces of chicken and cook over medium heat until browned. Transfer to an ovenproof casserole.

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