Chicken in Pinenut and Saffron Stew

It’s winter here in New Zealand, so a nice yummy stew is just perfect to forget the cold and the wind and the rain. I am big into simple dishes that have amazing flavour, and this is one of those dishes bursting with flavour … this is definitely a bowl of yummy comforting warmth for a cold winters evening or afternoon … I made this for a cold Wellington afternoon – it was a great lunch!

Quite sure your family will love this dish. Simple ingredients but this takes a couple of hours to make! Make sure you have a loaf of bread to soak up all the stew …. YUM!

Recipe Inspiration: Greedy Gourmet

It's winter here in New Zealand, so a nice yummy stew is just perfect to forget the cold and the wind and the rain. I am big into simple dishes that have amazing flavour, and this is one of those dishes bursting with flavour ... this is definitely a bowl of yummy comforting warmth for a cold winters evening or afternoon ... I made this for a cold Wellington afternoon - it was a great lunch!

Summary

    Ingredients

    6 Chicken Legs :
    1 large Onion : finely chopped
    Cloves : 2 Garlic
    1 Bread : slice , crust removed and cut into pieces
    1/4 cup Pine nuts :
    1/2 cup White Wine :
    1 1/2 cups Chicken Stock :
    pinch Saffron Threads : a
    1/2 tsp Ground Cinnamon :
    2 tbsps Flat Leaf Parsley :
    1 Bay leaf :
    sprigs : 2 Thyme
    2 Egg Yolks :
    2 tbsps Lemon Juice :
    4 tbsps Olive Oil :
    180 C Preheat the oven to

    Steps

    1. To some heated oil in a (flame proof) casserole dish add the chicken legs and allow it to brown. This should take about 5mins. Remove and set aside
    2. Add the onions, and let it saute until it is translucent. To this add the chicken legs with the wine, stock, bay leaf and thyme, put the lid on it and place it n the oven
    3. After cooking at 180C for 30mins, reduce the temp to 130C and allow it to cook for 2 hours
    4. While the oven is doing its magic, in a small fry pan add the pine nuts and bread pieces to some olive oil and fry until it is golden brown. Remove and drain off the excess oil on a paper towel. Transfer the nuts and bread to a food processor and add cinnamon, the garlic, the parsley and saffron and process to a course crumbly consistency
    5. After the two hours has passed, I moved the casserole dish back to the stove top and removed the chicken pieces (and covered it to keep warm). Add the crumbly nut-bread mixture, stir and allow it to cook for 1 minute. Then add in the lemon juice and egg yolks. Make sure the flame is on low, you will see that the sauce starts to thicken in a few mins. Add the chicken back to the pot, season with salt and pepper and serve

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