← Back to Search Results
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%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • 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
    .

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
living-raw-food Living Raw Food
by Sarma Melngailis
the-sweet-life The Sweet Life
by Kate Zuckerman
flavor Flavor
by Rocco DiSpirito
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
raos-cookbook Rao's Cookbook
by Frank Pellegrino
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?