Remove and discard the wing tips, and split the remaining wings into two parts.

Heat the olive oil in a large skillet over medium heat.

Add the chicken and garlic.

Cook, stirring the garlic until golden (remove each garlic clove as it turns golden and transfer to a mortar) and the chicken is browned on all sides.

Add the brandy and, standing well away from the skillet, ignite the brandy with a match or kitchen lighter.

Allow the flames to die out.

Sprinkle in the flour and stir in the wine, broth, and salt.

Reduce the heat to low, cover, and simmer for 15 minutes.

In the mortar, mash the reserved garlic, parsley, saffron, peppercorns, and salt.

Stir this mixture into the chicken, cover, and cook for an additional 15 minutes.

Serve hot.