Recipe

Lemon And Saffron Chicken Recipe

Add Step-by-Step Photos	Lori4flavor / All my dishes 11 months, 1 week ago This makes for an impressive and delightful dish for dinner guests! I have served it with a nice rice pilaf and asparagus. Enjoy! Prep:30m Cook:90m Servings:4	Lori4flavor
	chicken mushroom lemon saffron

Does this look good? Yeah! / Nope

Fans

reviews

juels

lunasea

binky67

trigger

jimrug1

Ingredients

A good pinch of saffron threads

2 Tbsp hot water

1 medium-sized chicken, cut up

4 Tbsp butter

1 Tbs oil

1 onion, sliced

1 large carrot, cut into finger-length chunks

3 celery stalks, sliced

1 1/4 cups good chicken stock

Juice of 1/2 a lemon

3 oz. white wine

Salt and freshly ground pepper

~~~~~~~~~~~~

FOR THE SAUCE:

3 Tbsp butter

6 Tbsp all-purpose flour

2 egg yolks

2/3 cup heavy cream

Grated zest of 1 lemon

1 1/4 cup sliced mushrooms, sauteed in butter

Fresh cilantro, chopped

Salt and freshly ground pepper

Lemon juice (optional)

Directions

Preheat oven at 400 F

Fry the saffron threads in a dry frying pan for a few minutes, then soak them in a small dish with the hot water for 15 minutes.

Melt the butter with the oil in a frying pan and fry the chicken pieces until they change color. Lay the chicken pieces on top of the sliced onions, carrots and celery in a casserole dish. Add the chicken stock, lemon juice, a generous dash of white wine and the saffron liquid, and season with salt and pepper. Bake for 1 1/4 to 1 1/2 hours.

Remove the chicken pieces, carrots and celery and keep warm. Strain the cooking liquid into a saucepan. Add the white wine and boil rapidly for a few minutes to reduce to 2 cups. Reserve for the sauce.

To make the sauce, melt the butter in a saucepan, add the flour and blend with the butter. Slowly add the reserved cooking liquid and cook, stirring constantly, over a low heat until it comes to a boil. Simmer sauce gently, stirring occasionally, for 5-10 minutes.

Beat egg yolks, cream and lemon zest together.

Remove the sauce from the heat and stir in the egg mixture. Season with salt and pepper, and add the sauteed mushrooms and chopped fresh cilantro to taste. Add a little lemon juice if necessary.

Arrange the chicken and veggies on a platter and drizzle sauce over all.

Recent Gawkers

Not quite what you're looking for? See more Main Dish / Misc

Or see more just like this

Comments

juels 11 months, 1 week ago said:
I love using saffron in cooking! This recipe sounds really good, from chicken to sauce! Added to my list to try, thanks!

lunasea 11 months, 1 week ago said:
Like Julia, I love cooking with saffron. This recipe rocks - and I love that luscious sauce, hon. Thank you - great post!

juels 11 months ago said:
I'm back to tell you that I made this over the weekend. It came out really good with a rich, lemony sauce! The chicken cooked moist and juicy, and veggies absorbed the chicken flavor. The only thing I did differently, is I used only 3 tbsp. of flour in the sauce instead of 6. The sauc ethickened up just fine for me. Thanks again for a great recipe! I added a pic for you, you can remove it if you post your own.

lilliancooks 11 months ago said:
This sounds and looks so amazing!!! I just had to flag it!

jimrug1 11 months ago said:
Hi Lori, after seeing Julia's rave reviews in the I made it group, I had to check it out for myself. Bravo...!! This sounds wonderful and is quite visually appealing. Will be putting this in my recipe box for sure... Jim

krumkake 11 months ago said:
That does look exremely good - love the sauce, and the saffron...this is one I must try soon. Thanks, Lori!

trigger 9 months, 3 weeks ago said:
I can see that this recipe results in a moist and tender chicken. I absolutely love saffron for it's aromatic qualities and rich color.
Julia's photo is proof positive of how wonderful your recipe is written look how pretty it came out.
Five forks and a big happy smile:)

Add a Comment