Tomato & Saffron Brasied Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 each: 3 1/2 lb. chicken cut up,
2 lbs: Ripe tomatoes chopped or-,
2 each: 28 oz. cans plum tomatoes,
Directions:
: Discard juice.
6 md Garlic cloves chopped
1/2 md Onion, chopped coarsley
1 ea 1"x3" strip orange zest
2 ea Anchovies rinsed, pat dry &
: Minced
15 ea Nicoise olives, pitted &
: Coarsely chopped
2 1/2 tb Olive oil
2 ea Bay leaf
1/2 ts Thyme
1/8 ts Saffron threads, crumbled
1/4 c Dry white wine
1 c Chicken stock
1/8 ts Cayenne pepper
2 tb Minced parsley
: Salt and pepper
Pat dry chicken pieces, sprinkle with salt and pepper. Peel and chop
fresh tomatoes or drain, seed and chop canned tomatoes. Heat 1 1/2
tablespoons olive oil in a 12" skillet and saute chicken until
lightly browned. Transfer to a plate and set aside. Heat remaining 1
tablespoon olive oil, add onion, bay leaf and thyme and saute until
onions soften. Add garlic and saute until fragrant. Add saffron,
white wine and simmer until wine almost evaporates. Add stock and
simmer until liquid reduces to 1/2 cup about 8 minutes. Add tomatoes,
cayenne, orange zest and anchovies. Return chicken to pan and cook
about 20 minutes or medium heat.Stir in olives and adjust seasoning.
Garnish with chopped parsley and serve.
Recipe By :
From: Bill Camarota
Source from luhu.jp
6 md Garlic cloves chopped
1/2 md Onion, chopped coarsley
1 ea 1"x3" strip orange zest
2 ea Anchovies rinsed, pat dry &
: Minced
15 ea Nicoise olives, pitted &
: Coarsely chopped
2 1/2 tb Olive oil
2 ea Bay leaf
1/2 ts Thyme
1/8 ts Saffron threads, crumbled
1/4 c Dry white wine
1 c Chicken stock
1/8 ts Cayenne pepper
2 tb Minced parsley
: Salt and pepper
Pat dry chicken pieces, sprinkle with salt and pepper. Peel and chop
fresh tomatoes or drain, seed and chop canned tomatoes. Heat 1 1/2
tablespoons olive oil in a 12" skillet and saute chicken until
lightly browned. Transfer to a plate and set aside. Heat remaining 1
tablespoon olive oil, add onion, bay leaf and thyme and saute until
onions soften. Add garlic and saute until fragrant. Add saffron,
white wine and simmer until wine almost evaporates. Add stock and
simmer until liquid reduces to 1/2 cup about 8 minutes. Add tomatoes,
cayenne, orange zest and anchovies. Return chicken to pan and cook
about 20 minutes or medium heat.Stir in olives and adjust seasoning.
Garnish with chopped parsley and serve.
Recipe By :
From: Bill Camarota
Source from luhu.jp
Tags
Poultry