Tartare sauce can be based on Hollandaise sauce, instead of on mayonnaise, if wished. Add chopped parsley and capers to the Hollandaise sauce, whether serving hot or cold.
1 Wash and dry pieces of chicken, after cutting into serving pieces.
2 Mix flour, 1 teaspoon salt, and pepper.
3 Roll chicken in flour mixture.
4 Heat olive oil in a large heavy frying pan.
5 Lightly brown chicken in oil, turning often.
6 Remove from the pan and keep warm.
7 Fry onion and garlic until onion is lightly browned, remove garlic.
8 Add tomatoes, bay leaf, cloves, parsley, remaining teaspoon salt and saffron, stir well.
9 Return chicken to sauce, cover with sliced green pepper.
10 Bring to the boil, reduce heat, cover with a tight lid and simmer for 45-50 minutes.
11 Stir in wine, serve over hot fluffy rice.
Hot fluffy rice
you will need:
6 oz. uncooked rice 1 teaspoon salt 1 pints broth or bouillon
cubes and water
1 Combine rice, liquid and salt in a saucepan.
2 Bring to boil.
3 Stir, cover and cook over low heat for approximately 20 minutes until rice is tender and liquid absorbed.