May I start this blog saying I don't like the new Blogger format? This will be the last time I complain about it. Blogger provides me with a free and user-friendly service that is nonessential and strictly for my own enjoyment. If I don't like it, I could simply learn how to create my own website from scratch and pay someone to host it. Since I am lazy and poor, and about to be even poorer, I will deal with whatever Blogger throws my way.
Any regular TERP reader knows I take my inspiration from all kinds of places. Sometimes the merest suggestion can send my brain spinning into a new idea for a dish. There are times when inspiration comes simply from a discussion I have with friends.
This is what happened with today's recipe. I was happily chatting away on an online forum about saffron. I don't use saffron much. I don't make paella (too much fish!) so the only dish I use saffron in is risotto milanese. I considered what else I could make with saffron, but I kept thinking about how much I really like my risotto milanese.
That's when my brain kicked into hyperdrive. I don't eat much rice these days, so I'm not likely to be making much risotto. I started thinking about how I could translate the flavors of risotto into another dish. What if I made the old standby - chicken - using the flavors of a basic risotto like saffron, wine, onion, and garlic? How would that taste?
I crumbled a pinch of saffron in warm chicken stock to dissolve and set it aside.
I crisped up some pancetta in a pan and removed it.
How was the sauce? Pretty good. It wasn't as yellow as I thought it would be (so no jokes about, "Please don't eat the yellow sauce," which I was so looking forward to doing). The saffron and pancetta gave it just the right twist on flavor so it didn't taste like every other chicken dish I make. Would definitely try this one again.
Chicken in Saffron Wine Sauce
- 6 boneless, skinless chicken breasts
- 1 pinch saffron
- 1 cup chicken stock
- 4 thin slices pancetta, cut into small pieces
- 3 Tbl butter, divided use
- 2 Tbl olive oil
- 1 onion, finely diced
- 4 cloves garlic, minced
- 1 cup white wine
In a large pan, cook pancetta until crisp. Remove from pan and crumble into small pieces.
Sprinkle chicken breasts with salt and pepper. Place in the pan and brown well on both sides, about 7 minutes per side. Remove from pan and keep warm.
Add olive oil and 2 Tbl of butter to the pan. Add the onion and cook until soft. When onion is soft, add the garlic and cook another minute more.
Add wine and saffron stock mixture to the pan. Bring to a boil and let it reduce for two minutes. Return chicken to the pan along with the pancetta. Reduce to simmer and cook about 15 minutes more.
Remove chicken breasts from pan and pour sauce into a blender or food processor with remaining tablespoon of butter. Pour sauce over chicken and serve.