Saffron Chicken And Mushrooms Recipes

SAFFRON CHICKEN AND MUSHROOMS

Steps:

• Season you sliced chicken breast strips with a light sprinkle of salt pepper and greek seasoning. Set aside.
• In a medium stew pot, heated over medium-high heat, add a couple of turns of the pan of olive oil to the bottom, about 3 times around or 2 tablespoons. Add in your quartered mushrooms and sauté until completely browned. This will look like WAY TO MANY mushrooms when you first put them in, but they will cook down and be about 1/3 of what you started with. When the mushrooms have cooked down, lightly season them with a pinch of salt and pepper. Remove them from the pan.
• Bring the pan up to temp again, and add another light drizzle of olive oil to the bottom of the pan, about 1 tablespoon. Add in the seasoned chicken breast strips and cook until browned, depending on the size of your​ pot, do this in batches. When all of your chicken has lightly browned on at least one side, add all the chicken back to the pot, along with the mushrooms, coconut milk, and chicken base.
• Season the stew with a couple of cracks of black pepper and 1 teaspoon of salt. Add in your saffron and stir to combine. Bring the mixture to a boil, then reduce to a simmer. Allow it to simmer for about 20-30 minutes until the coconut milk has reduced and thickened.
• While your chicken is cooking, prepare the rice pilaf to package directions, I usually swap the water that it calls for with chicken stock to add more flavor!
• When the Chicken mixture has finished cooking, taste the sauce and adjust the seasonings as needed.

SAFFRON CHICKEN

Steps:

• Preheat oven to 375º.
• Melt butter in skillet. Cook chicken breasts until mostly cooked.
• In a large measuring cup (1 quart), mix onion soup mix, spices (feel free to sub whatever spices/seasoning and amounts that you want.) and can of cream of mushroom soup. Fill measuring cup with water to the 1 quart (4 cup) line.
• In large casserole dish, add rice and carrots. Add partly cooked chicken on top of rice and carrots. Pour soup mixture over chicken and rice.
• Cover casserole with aluminium foil.
• Cook for 45 minutes, or until rice has absorbed almost all of the liquid.

ROAST CHICKEN MARINATED IN SAFFRON, ORANGE AND GARLIC WITH TOASTED WILD MUSHROOM POLENTA

Steps:

• For the Marinade: Bring ingredients to a boil in a medium saucepan and reduce to 2 cups and let cool.
• For the Chicken: Place chicken in a large baking dish. Brush 1 cup of the marinade over the chicken and inside the cavity. Cover and marinate in the refrigerator for at least 4 hours or up to 8 hours. Preheat oven to 450 degrees F. Remove the chicken from the marinade and place the oranges, garlic and onions in the cavity and truss. Season well with salt and coarsely ground black pepper. Brush with more of the marinade. Place the chicken in a medium roasting pan and roast in the oven for 15 minutes. Turn the heat down to 375 degrees and continue roasting for 1 to 1 1/4 hours, basting with the marinade every 15 minutes. Remove the chicken to a cutting board and let rest 10 minutes. Degrease the pan and place the roasting dish with the drippings on top of 2 burners over high heat. Add the wine and orange juice and reduce by half. Add the chicken stock and reduce by half. Swirl in the butter and add the chives. Season with salt and pepper to taste.
• For the Polenta: Heat oil and butter in a large saute pan over high heat. Add the shallots and cook until soft. Add the mushrooms and cook until golden brown. Add the wine and cook until completely reduced. Season with salt and pepper and fold in the thyme and parsley, set aside. Heat a small saute pan over high heat. Add the polenta and toast until lightly golden brown. Bring water to a boil in a large saucepan and add 1 tablespoon of salt. Slowly whisk in the toasted polenta, and reduce the heat to low. Switch to a wooden spoon and continue cooking until the mixture begins to pull away from the pan. Add the mushrooms, cheese and season with salt and pepper. If the mixture is too thick, add more water.