| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Food networ, Food1 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Ripe tomatoes peeled and seeded |
| 1 |
pk |
Saffron |
| 1 |
|
Sprig or leaves of sage; thyme, tarragon and |
|
|
; bay leaf |
| 2 |
|
Cloves garlic; crushed |
| 3 |
tb |
Olive oil |
| 5 |
|
Floz white wine |
| 5 |
|
Floz chicken stock |
|
|
Half a pint of cream |
| 1 |
|
Chicken breast |
| 1 |
|
Leg of chicken |
| 4 |
oz |
Cooked rice |
| 6 |
|
Black olives |
|
|
Chopped herb |
INSTRUCTIONS
SAFFRON FLAVOURING
THE MEAT
GARNISH
Pour some boiling water over the saffron strands and leave to infuse,
preferably overnight. Roughly chop the tomatoes and put them in a non
stick saucepan with all the other ingredients except the stock and
the cream.
Simmer, stirring from time to time, reducing the liquid until the
mixture begins to crackle and fry in the oil. Add the chicken stock
and the saffron liquid, simmer again, reducing to about 6oz.
Saut. the chicken pieces in a little oil. Add the saffron mixture,
bring to the boil and season. Simmer until cooked.
Divide the dish in half and remove the legs, leaving the breast in
the pan. Add the cream to the half still in the pan and leave to
simmer to the required consistency. Plate the other half, spoon the
saffron mix over and garnish with half the rice and the olives.
Using another plate, dish up the breast of chicken and strain the
sauce. Garnish with the rest of the rice and some chopped herbs.
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