Poached chicken in saffron cream with roasted potatoes.

Food soundtrack: Love you madly by Cake

Saffron is one of my favorite spices, I love the color but most of all that distinct taste saffron gives.  I love experimenting with saffron and lately I been on a mission to create the perfect saffron sauce.  So many methods and I am still exploring.

When we went to Turkey this summer, as a food lover , you cannot go to Istanbul without picking up some spices from their famous spice market.  This lovely seller gave me a extra free jar filled with saffron, to me, that was like given a golden treasure.

Poached chicken

  • 2 chicken fillets
  • 3/4 cup mild chicken stock
  • 1/4 dry white wine
  • 2 shallots minced
  • 1/2 onion minced
  • 1/2 tsp saffron threads (soak them in a tiny bit of hot water to release flavor and color)
  • 1/2 cup cream
  • 2 tbsp flour

Roasted potatoes

  • 2 large potatoes cut each into wedges of 8
  • olive oil
  • dry rosemary, salt, paprika, pepper and cayenne pepper to add flavor

Mushrooms

  • 1 cup of any desired mushroom
  • butter
  • 1 tsp flour
  • 2 tbsp mil

45 minutes before you want to serve. In a mixing bowl with all the potato wedges, pour in the olive oil and spice mix, mix well before you spread the wedges on a baking tray. Put in a 210-220 degree oven for 45 minutes.

1. Saute the onion and shallots in a heated pan with butter and olive oil. Sprinkle in the flour and stir well for about 30 sec til it become a thick consistency

2.Add the wine and let it simmer for about 1 minute before adding the chicken stock and the saffron. Bring to a boil

3. Add the chicken to the mixture and reduce the heat to a low simmer. Cover with a lid and let it gently cook for about 10 minutes before turning the chicken and let it cook for another 10.-15 minutes.

4. Remove the chicken and then stir in the cream, turn the heat up a bit, and whisk well till it becomes a nice thick sauce like consistency.

(When serve, strain out the onion and shallot with a strainer)

In a frying pan

5. Saute the mushrooms in butter.  Season with salt and pepper

6. Sprinkle with flour then add the milk. blend well together until the mushroom becomes a bit gooey

Now serve the chicken, with mushroom and potatoes on the side.  Be generous with the sauce and enjoy.

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5 Responses to Poached chicken in saffron cream with roasted potatoes.

  1. Felicia says:

    I also love saffron. One of the restaurants I used to work at had a saffron lobster tortellini and it was SO FREAKING GOOD!!!

  2. Mother Michelina says:

    That sounds awesome. I must research this recipe. mmm lobster

  3. Anonymous says:

    OMG! This looks sooo good…thank you for the recipe!

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