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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Saffron lends international flair to Moroccan Stewed Chicken. Ingredients:
4 bone-in chicken thighs, skinned |
2 bone-in chicken breast halves, halved crosswise and skinned |
1/2 teaspoon kosher salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
2 teaspoons canola oil |
1 cup chopped onion |
1/2 cup thinly sliced carrot |
1/2 cup chopped, seeded plum tomato |
1 tablespoon minced fresh garlic |
1 3/4 cups dry white wine |
1 cup unsalted chicken stock (such as swanson) |
2 tablespoons all-purpose flour |
1/3 cup chopped dried apricot halves |
1/4 cup sliced pitted green olives |
1/4 teaspoon saffron threads |
1 bay leaf |
1 tablespoon unsalted butter |
1 tablespoon fresh lemon juice |
lemon wedges |
2 slices applewood-smoked bacon, cooked and crumbled |
Directions:
1. Preheat oven to 325°.
2. Heat a Dutch oven over medium heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add oil to pan; swirl to coat. Add half of chicken to pan, flesh side down. Cook 4 minutes or until browned; remove from pan. Repeat with remaining chicken. Set chicken aside.
3. Add onion, carrot, tomato, and garlic to pan; cook for 6 minutes, stirring occasionally. Add wine; cook for 2 minutes, scraping pan to loosen browned bits. Return chicken to pan, flesh side up. Combine stock and flour in a bowl, stirring with a whisk until smooth. Add stock mixture to pan.
4. Stir in apricot halves, olives, saffron, and bay leaf, and bring to a boil. Cover and bake at 325° for 45 minutes or until chicken is done and very tender. Remove pan from oven. Remove chicken from pan, and top with 1/4 cup cooking liquid. Keep warm. Heat pan over medium-high heat, and bring to a boil. Boil 5 minutes or until mixture is reduced to 3 cups. Add butter, lemon juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper, stirring until smooth. Discard bay leaf. Serve with lemon wedges.
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