CHICKEN WITH SAFFRON RECIPES

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CHICKEN SCALLOPINE WITH SAFFRON CREAM SAUCE RECIPE | GIADA ...



Chicken Scallopine with Saffron Cream Sauce Recipe | Giada ... image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 pound chicken cutlets (scallopine)
2 shallots, sliced
1 clove garlic, minced
1/2 cup white wine
1 1/2 cups chicken broth
1/4 teaspoon saffron threads
1/2 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Warm the olive oil in a large skillet over high heat. Season the chicken
  • cutlets with salt and pepper. Cook the chicken until golden and cooked
  • through, about 2 to 3 minutes per side. Transfer the chicken to serving
  • plate and tent with foil to keep warm. Turn the heat to medium, add the
  • shallot and the garlic and cook until tender, about 2 minutes.
  • Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.
  • Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.
  • Sprinkle with parsley and serve immediately.

KOZANI CHICKEN WITH PRUNES, SAFFRON AND PAPRIKA ... - BBC F…



Kozani chicken with prunes, saffron and paprika ... - BBC F… image

A warmly spiced chicken dish from Kozani, a part of Greece famous for its saffron. This simple stew of chicken thighs is brought to life with saffron, paprika and prunes.

Provided by Rick Stein

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 4-6

Number Of Ingredients 8

8 chicken thighs, skin removed
pinch of Kozani saffron (or Spanish saffron)
4 tbsp olive oil
3 red onions, thinly sliced
1½ tbsp sweet paprika
20 pitted prunes
1 tsp salt
6 turns black peppermill

Steps:

  • Put the chicken thighs in a large saucepan with 1 litre/1¾ pint water and the saffron. Bring to the boil, then reduce the heat and poach for 10–15 minutes. Drain, reserving the cooking liquid.
  • Heat the oil in a large saucepan over a medium-low heat and sweat the onion gently until very soft, about 10 minutes.
  • Add the paprika, cook for 2 minutes. Add the chicken thighs, about 700ml/1¼ pint of the cooking liquid and the prunes. Season with the salt and pepper and simmer for about 20 minutes, until heated through.
  • If the sauce is very watery, remove the chicken, prunes and onions with a slotted spoon and keep warm while you reduce down the sauce, so that you have a small amount to spoon over each portion.
  • Serve with pilaf rice.

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