Chicken Recipes: Lemon Chicken with Saffron
Posted on May 18, 2009 05:40:59 PM
Chicken with saffron and lemon
There’s a new cookbook on the shelf: Gennaro’s Italian Year , by Gennaro Contaldo (click here if you’re reading from Europe), Jamie Oliver’s mentor. The list of recipes I’d like to try is done already, and as I hadn’t used saffron for a long time, I started with this chicken recipe. For two people:
- 2 chicken breasts or thighs
- 2 carrots
- 1 stick of celery
- 85g (3 oz) peas
- ½ onion
- salt, pepper, extra virgin olive oil
- a few strands of saffron
- juice of 1 lemon
- ½ glass of white whine
In a bowl mix together the lemon juice, the wine, and 2 tablespoons of olive oil. Put the chicken in a snug container, rub the salt and pepper and pour the marinade all over. Leave the chicken in the fridge for as long as you can up to 12 hours to marinade.
Take the chicken out of the fridge and let it reach room temperature. In a frying pan, or a oven proof dish heat 3 tablespoons of olive oil, and the chopped onion and let it sweat on a low heat until lucid and soft (7-10 minutes).
In the meantime preheat the oven at 180° C (350°F).
When the sauté is ready, add the chopped carrots, the peas and the celery, turn up the heat and add the wine, let it evaporate and turn down the heat again. When the vegetables are a a bit tender, set aside.
Re-heat the remaining oil and add the chicken pieces, and fry them on both sides until light brown. Now put everything together (starting from the bottom): vegetables, chicken and marinade and put it in the oven for about 45-60 minutes.
Ten minutes before it’s ready, dissolve the saffron in some hot water and pour it on the chicken.
Fastes chicken recipe ever.
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