Lemon and Saffron Chicken
From lori4flavor 15 years ago
- 90 minutes to make
- Serves 4
This makes for an impressive and delightful dish for dinner guests! I have served it with a nice rice pilaf and asparagus. Enjoy!
Ingredients
- A good pinch of saffron threads shopping list
- 2 Tbsp hot water shopping list
- 1 medium-sized chicken, cut up shopping list
- 4 Tbsp butter shopping list
- 1 Tbs oil shopping list
- 1 onion, sliced shopping list
- 1 large carrot, cut into finger-length chunks shopping list
- 3 celery stalks, sliced shopping list
- 1 1/4 cups good chicken stock shopping list
- juice of 1/2 a lemon shopping list
- 3 oz. white wine shopping list
- salt and freshly ground pepper shopping list
- ~~~~~~~~~~~~ shopping list
- FOR THE SAUCE: shopping list
- 3 Tbsp butter shopping list
- 6 Tbsp all-purpose flour shopping list
- 2 egg yolks shopping list
- 2/3 cup heavy cream shopping list
- Grated zest of 1 lemon shopping list
- 1 1/4 cup sliced mushrooms, sauteed in butter shopping list
- Fresh cilantro, chopped shopping list
- salt and freshly ground pepper shopping list
- lemon juice (optional) shopping list
How to make it
- 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.
The Rating
Reviewed by 6 people-
I love using saffron in cooking! This recipe sounds really good, from chicken to sauce! Added to my list to try, thanks!
juels
in Clayton loved it
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Like Julia, I love cooking with saffron. This recipe rocks - and I love that luscious sauce, hon. Thank you - great post!
lunasea
in Orlando loved it
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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 ...more
juels
in Clayton loved it
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