1.   Add the chicken pieces and any juices that have accumulated.

2.   Apart from the inevitable sausages, there were numerous chicken pieces, lamb chops and cubed steak on skewers.

3.   Brown the chicken pieces well on all sides, cooking them in batches to avoid crowding.

4.   Coat the chicken pieces in flour and shake off any excess.

5.   Pour garlic sauce over hot chicken pieces and sprinkle with toasted pine nuts and sultanas.

6.   Pour the garlic sauce over the hot chicken pieces.

7.   Turn the chicken pieces occasionally and brush them with the glaze.

8.   When all the chicken pieces are thoroughly browned, add unpeeled garlic cloves.

9.   You will need two chicken pieces per person.

10.   The size of the chicken pieces will determine the cooking time.