1 whole chicken, 3-4 lbs.
2 cloves garlic, finely chopped
1 small pinch saffron (about 1/8 tsp.)
2 inches of cinnamon stick, broken into small pieces
1 tsp. salt
2 tsp. wheat flour
2 Tbsp. red wine vinegar
2 Tbsp. olive oil
1 cup white wine
1/2 chicken bouillon cube
sourdough bread to serve
Combine the garlic, saffron, cinnamon, salt, flour, vinegar and oil in a small bowl. Coat the chicken with the spices and rub them in.
Let the chicken marinate for at least 45 minutes, or in the fridge for up to 24 hours for a more intense flavor.
Once you have marinated the chicken, place it in a lidded casserole dish with the white wine and bouillon.
Boil on the stove top at medium heat for 90 minutes. Add either white wine or chicken stock as needed to make sure the pan does not boil dry.
Your chicken will be ready when the internal temperature reaches 160° F.
Remove the chicken from the heat and let rest for 5-10 minutes, carve and serve with the sourdough bread.