Heat the oil in a frying pan add the chicken wings or pieces and garlic cloves and fry until the garlic turns golden and the chicken brown

Remove the whole garlic cloves and set aside

Pour the wine into the frying pan and stir whilst adding the flour and a pinch of salt

Add the chicken stock and cover and simmer for 15 mins on a low heat

In a mortar make a paste using the whole garlic cloves, parsley, saffron and a few peppercorns

Add the paste to the frying pan then cover and simmer for another 15 mins