Recipe

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• 2 chicken breast halves, skinned (about 1 lb)
• 2 chicken drumsticks, skinned (about 3/4 lb)
• 2 chicken thighs, skinned (about 3/4 lb)
• 1/2 tsp. kosher salt
• 1 tbsp. olive oil
• 10 garlic cloves, crushed
• 1 dried hot red chile
• 1/4 cup fat-free , less sodium chicken broth
• 2 tbsp. dry white wine
• 1/4 tsp. saffron threads, crushed
• 1 bay leaf
• 2 tbsp. minced fresh parsley

• 1 Sprinkle the chicken with salt.
• 2 Heat the oil in a large nonstick skillet over medium-high heat.
• 3 Add the chicken, and cook for 5 minutes or until golden brown.
• 4 Turn the chicken over.
• 5 Add the garlic and chile, and cook 5 minutes, stirring frequently.
• 6 Stir in broth, wine saffron, and bay leaf. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until chicken is done.
• 7 Discard chile and bay leaf. Sprinkle with parsley.