Recipe of Ultimate Saffron Chicken with olives
Hello everybody, it's me, Dave, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Recipe of Homemade Saffron Chicken with olives. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Saffron Chicken with olives, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Saffron Chicken with olives delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Saffron Chicken with olives is 2-3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must first prepare a few components. You can cook Saffron Chicken with olives using 15 ingredients and 6 steps. Here is how you can achieve that.
Not a typical Moroccan style. More French influenced with easy ingredients and a simple cooking method. Good with skillet fried potatoes.
Ingredients and spices that need to be Take to make Saffron Chicken with olives:
- 3 chicken quarters
- 2 strips quality thick cut bacon
- 1 diced shalot
- 1-2 cloves diced garlic
- 4-5 sliced queen olives
- 1 tbs diced capers
- 1/4 cup heavy cream
- 2 cups chicken stock
- 2 tbs butter
- 1/3 cup flour
- 1 tbs smoked paprika
- 1/2 tsp saffron
- Olive oil
- salt
- pepper
Instructions to make Saffron Chicken with olives
- Rub chicken with smoked paprika, pepper and salt. Set aside. Heat oven to 400. Prepare saffron by chopping and adding to 1 tbs warm water. Set aside.
- Fine chop the bacon and fry in an oven proof skillet.
- Add enough Olive oil to fry and crisp both sides of the chicken on medium-high heat.
- Add garlic, shallots, olives, capers and saffron mix. Add 1 cup of chicken stock. Place in 400 degree oven.
- Bake uncovered untill chicken is done and add the rest of the stock 1/2 way through the cooking process making sure not to cook out the liquid.
- Remove chicken from skillet. Add butter and cream and cook at medium heat. Add flour as needed to thicken. Be sure to add the flour to cooled liquid and then re-incorporate. Strain sauce and serve with chicken. I like adding the sauce solids to the top of the chicken, but DO what you like!
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