Saffron and Coriander Chicken Fricassee

Time: 1 hr
Serves: 6-8
Rating: 5 stars

Ingredients:
2 1/2 lbs chicken thighs (8 thighs)
1 tbsp. salt
1 tbsp. black pepper
2 tbsp. unsalted butter
1 tbsp. olive oil
1 cup carrots, diced
1 cup white onion, diced (1/2 an onion)
1 cup celery stalks, diced
1 tbsp. flour
1 tsp. coriander
1/4 tsp. saffron strands
1 cup white wine
1 quart chicken broth
2 bay leaves
2 tbsp. lemon juice, freshly squeezed
2 tbsp. tarragon, fresh chopped (1 tsp. we used dried)
2 tbps. flat-leaf parsley, chopped
Basmati or Jasmine rice, and/or fresh, rustic country bread

Directions:
1. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Melt the butter and the olive oil in a cast iron pot on medium-high heat. When butter starts to foam, place the chicken on top and brown on each side for about 5 minutes. Remove from pot and put aside on a plate.

2. Reduce the heat to low and to the same pot, add the diced carrots, onions, and celery. Cook for 8 to 10 minutes or until the vegetables just start to brown. Add the coriander and saffron. Cook for another 30 seconds, stirring continuously. Sprinkle the flour over the vegetables and mix until the no visible flecks of flour can be seen.

3. Pour the wine and chicken broth into the pot and stir to mix. Increase heat to high and bring the contents to a a boil.

4. Return the chicken to the pot and add the bay leaves. (If using dried tarragon, add now as well.) Cover with the lid and reduced heat to medium-high. Cook for 20 to 30 minutes or until the chicken is completely cooked (internal temperature 165F). Reduce the heat to a gentle simmer and remove the chicken pieces and bay leaves.

5. Transfer 3/4 of this liquid to a blender and pulse until almost smooth. Return the liquid to the pot and stir in the lemon juice. Taste and adjust seasoning if necessary. Now return the chicken back to the pot. Garnish with the chopped tarragon and parsley. Serve hot with a rustic country bread. (We served ours with jasmine rice, too. If I had basmati, I would have used that. We found that with all the sauce, the rice was definitely needed to serve as a base for the dish. It was a perfect addition.)

Original Recipe From:
A Brown Table

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