Simple Chicken in Onion and Saffron Sauce
by Sarah Gillespyadapted from this recipe at Kalyn's Kitchen
When I first opened my package from Marx Foods, I was shocked to find saffron in it! I have to admit that I was pretty intimidated; I didn't want to mess up a dish and ruin the precious saffron. The recipe below is easy enough for everyone to make with wonderful results! The saffron really makes the dish special, and it is something that I plan on making over and over again. Another great thing about this dish is that it makes enough for two, but can easily be doubled or tripled if you have company.
2 chicken leg quarters, skin removed
1 large onion, cut in half and then sliced
1 cup chicken broth
Pinch of Marx Foods Sargol Saffron Threads
Juice from 1 lemon
Large handful of parsley, chopped
Splash of olive oil
2 pats of butter
Salt and pepper
In a large skillet over medium to high heat, add enough olive oil to coat the pan. Pat the chicken leg quarters well with paper towels until dry and season with salt and pepper on both sides. Add the chicken to the pan and cook until brown on both sides. Remove the chicken from the pan. Add one pat of butter to the pan; add the onions and season with salt and pepper. Cook the onions for about 15 minutes or until they become slightly browned. Take the onions out of the pan, and add the chicken back in. Heat up the cup of chicken broth for about 30-45 seconds in the microwave until warm and add the pinch of saffron. Put the onions over the chicken and pour the chicken broth with saffron over the chicken and onions. Turn the heat down and allow to simmer for forty minutes, turning the chicken once. Turn the chicken over again, add the second pat of butter, the lemon juice, parsley and cook for another 10 minutes or so until everything comes together.
I served this with rice, but it would be excellent over mashed potatoes as well. Make sure to have some crusty bread to sop up the delicious sauce!