Recipe: Saffron Poached Chicken

Saffron Poached Chicken

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.

Ingredients:
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

Mellow Yellow: A Saffron FAQ

Kate's Saffron Recipes:

Saffron Poached Chicken

Saffron Basmati Rice

Turkey in Saffron Cream Sauce

Other Saffron Recipes:

Mussels in Banana Leaves with Saffron-Lemon Butter

Paella

Spaghetti with Mussels and Saffron

Saffron Pasta with Mussels (low fat)

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 Global Gourmet's Kitchen Remodeling Series: Introduction

Current Kate's Global Kitchen
Kate's Global Kitchen Archive

This page created January 2001

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