LOUISIANA CHICKEN COURTBOUILLON WITH SAFFRON
Steps:
- In a large heavy skillet, preferably cast-iron, heat the oil over modderately high heat until it is hot but not smoking and in it brown the chicken, patted dry, in batches, transferring it with a slotted spoon as it is browned to a large kettle. Pour off all but 1/4 cup fat from the skillet, stir in the flour, and cook the roux over moderately low heat, stirring constantly with a wooden spatula, for 15 to 20 minutes, or until it is the color of peanut butter. Add the onion, the celery, and the bell pepper and cook the mixture, stirring occasionally, until the vegetables are softened. Stir in the garlic, cook the mixture, stirring, for 1 minute, and add the tomatoes with the juice, breaking them up with the spatula. Transfer the tomato mixture to the kettle and stir in the stock, the saffron, and the cayenne. Bring the liquid to a boil, simmer the mixture, stirring occasionally, for 1 hour, and stir in the scallion greens and salt to taste. Serve the Courtbouillon over the parsleyed rice in soup plates. Serves 8 to 10.
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Rorisang Thakali
[email protected]This dish is perfect for a special occasion. It's elegant and flavorful. I served it to my friends for dinner and they were all impressed.
polycap okumu
[email protected]I love that this recipe uses affordable ingredients. I was able to make it for a fraction of the cost of a restaurant meal.
Mojahidul Islam Rifat
[email protected]This dish is a great make-ahead meal. I made it on a Sunday and it lasted me all week. I just reheated it in the microwave and it was just as good as the day I made it.
Arpon Roy
[email protected]I'm a beginner cook and this recipe was easy to follow. I was really happy with the results. The chicken was juicy and flavorful.
Halaat Ibanda
[email protected]I found this recipe to be a bit too complicated. I prefer simpler recipes with fewer ingredients.
Chris Staggs
[email protected]I was disappointed with this recipe. The chicken was dry and the sauce was bland. I won't be making it again.
Wanyana Shirat
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. I'll probably reduce the amount of cayenne pepper next time I make it.
Mendi Evelyn
[email protected]I'm not a big fan of saffron, but I decided to try this recipe anyway. I'm glad I did! The saffron added a subtle flavor that really complemented the chicken.
Jack Jackson
[email protected]This is my new favorite way to cook chicken. It's so easy and flavorful. I've made it several times already and it's always a hit.
Dani Escareno
[email protected]I made this dish for a party and it was a huge success! Everyone loved it. I especially liked the crispy skin on the chicken.
Mekonnen Tefera
[email protected]I followed the recipe exactly and it turned out great! The saffron added a lovely flavor to the dish. I served it with rice and it was a hit with my family.
Rehan Jutt
[email protected]This dish was absolutely delicious! The flavors were well-balanced and the chicken was cooked perfectly. I will definitely be making this again.