Saffron Poached Chicken
by Kate Heyhoe
Moist, succulent chicken breasts, regal with saffron's golden hues and elegant flavor, come together with almost no effort. Serve them with buttered egg noodles or rice, drizzled with some of the broth, and a crisp green salad or steamed vegetable.
4 chicken half-breasts on bone
1 (14-ounce) can low salt chicken broth
2 tablespoons dry sherry
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced or
squeezed through a garlic press
1 bay leaf
1/8 teaspoon crushed/crumbled saffron threads
Place chicken breasts snugly in a small pot. Cover with chicken broth (if necessary, add a little water to just cover the breasts). Add remaining ingredients. Cover. Bring to boil on medium heat. Turn down heat and simmer 2 minutes. Remove pot from heat and let stand 30 minutes. Remove the chicken from the broth before serving. Broth can be saved for soup or for cooking with rice, or reduced into a sauce.
Chicken breasts can be served warm or cold. For an elegant entrée, serve the warm breasts drizzled with some of the reduced broth; you can also stir in a tablespoon of butter or some cream into the reduced broth for a quick sauce. If desired, garnish with finely chopped parsley or cilantro, finely diced sweet red peppers, or fresh cracked peppercorns.
Kate's Global Kitchen
Kate's Saffron Recipes:
Other Saffron Recipes:
Kate's Global Kitchen for January, 2001:
01/06/01 The Global Meatball
01/13/01 Mellow Yellow: A Saffron FAQ
01/20/01 Asian New Year: Honoring the Kitchen God
01/27/00 FoodWine's Kitchen Remodeling Series: Introduction
Copyright © 2001, Kate Heyhoe. All rights reserved.
This page created January 2001