Directions
- 1Grind saffron and let it steep in ice.
- 2Thinly slice an onion.
- 3Season the chicken quarters with salt and pepper.
- 4Sear the chicken in a hot pan with olive oil to get color on both sides.
- 5Reduce heat to med high, then cook the onion until it starts to color.
- 6Add in tomato paste and paprika.
- 7Let it go for a few minutes before deglazing with white wine.
- 8Reduce the wine until it's syrupy.
- 9Add chicken stock, saffron, and lemon juice.
- 10Layer chicken in the sauce and add tarragon.
- 11Bring to a simmer, cover, and cook for 1 hour in a 300°F oven or on the stove over low heat.
- 12Reduce the liquid into a thick sauce and serve over rice.
Ingredients
- 1 handful saffron
- 1 onion
- 4 bone-in chicken quarters
- 2 pinches salt
- 2 pinches pepper
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 tablespoon paprika
- 1 cup white wine
- 1 cup chicken stock
- 1 lemon
- 1 handful tarragon
- 1 cup rice
Equipment
mortar and pestleknifefrying panspoontongs
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