Tomato and saffron brasied chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 3 1/2 lb. chicken cut up | |
| 2 | pounds | Ripe tomatoes chopped or- |
| 2 | 28 oz. cans plum tomatoes, Discard juice. | |
| 6 | mediums | Garlic cloves chopped |
| ½ | medium | Onion, chopped coarsley |
| 1 | 1\"x3\" strip orange zest | |
| 2 | Anchovies rinsed, pat dry & Minced | |
| 15 | Nicoise olives, pitted & Coarsely chopped | |
| 2½ | tablespoon | Olive oil |
| 2 | Bay leaf | |
| ½ | teaspoon | Thyme |
| ⅛ | teaspoon | Saffron threads, crumbled |
| ¼ | cup | Dry white wine |
| 1 | cup | Chicken stock |
| ⅛ | teaspoon | Cayenne pepper |
| 2 | tablespoons | Minced parsley |
| Salt and pepper | ||
Directions
Pat dry chicken pieces, sprinkle with salt and pepper. Peel and chop fresh tomatoes or drain, seed and chop canned tomatoes. Heat 1½ 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 ½ 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.
Posted to MC-Recipe Digest V1 #259 Date: Fri, 25 Oct 1996 23:07:46 -0400 (EDT) From: Bill Camarota <gfx4tv@...>