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stewing
 Chicken in Saffron Stew

Photo by: Joseph De Leo
Comments: 1
 

Recipe

Yield: Serves 4

Ingredients

  • ¼ cup olive oil
  • ¼ cup pine nuts
  • 1 thick slice bread, crusts removed, cut into pieces
  • ½ teaspoon ground cinnamon
  • 1 pinch saffron threads
  • 2 garlic cloves
  • 2 handfuls Italian parsley, chopped
  • 3 pounds 5 ounces chicken, cut into 8 pieces and seasoned with salt
  • 2 brown onions, finely chopped
  • ½ cup white wine
  • 1½ cups chicken stock
  • 1 bay leaf
  • 2 thyme sprigs
  • 2 tablespoons lemon juice
  • 2 egg yolks

Directions

Heat 1 tablespoon of the oil in a heavy-bottomed flameproof casserole dish over medium-high heat. Add the pine nuts and bread and fry for 3 minutes, or until golden. Remove and drain on paper towel. When cooled slightly, put in a mortar and pestle or food processor, add the cinnamon, saffron, garlic, and half the parsley, and grind or process to a coarse, crumbly consistency.

Heat the remaining oil in the casserole dish over medium heat and brown the chicken pieces for about 5 minutes. Remove to a plate. Add the onion and cook gently for 5 minutes, or until translucent. Return the chicken pieces to the casserole dish with the wine, stock, bay leaf, and thyme and simmer, covered, over low-medium heat for 1 hour, or until the chicken is tender. Remove the chicken and cover to keep warm.

Add the pine nut and bread mixture to the dish and cook for 2 minutes, or until thickened slightly. Remove from the heat and whisk in the lemon juice, egg yolks, and remaining parsley. Return the casserole dish to the stovetop and stir over very low heat until just thickened slightly again (do not allow it to boil or the sauce will separate). Season to taste, return the chicken to the casserole and gently warm through before serving.


© 2008 Murdoch Books

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

814kcal (41%)
73mg (7%)
17mg (29%)
143mcg RAE (5%)
742mg
86mg
50g
5g
2g
19g
279mg (93%)
377mg (16%)
13g (67%)
57g (88%)
4mg (22%)
 

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  • joel17

    03.08.12 Flag comment

    This is killing me. Please give me the reason why this recipe calls for "3 pounds 5 ounces" of chicken? You're kidding right? 3 and 1/2 pounds doesn't work? Let's try and make cooking a little simpler.

    Thanks-Joel
    .

 

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