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Poule au Riz au Safran
Poached Chicken with Saffron Rice
Preparation info
- Serves
4
- Difficulty
Medium
Appears in
By Anne Willan
Published 1981
In the middle ages, saffron for dying wool was grown around Albi, but now the finest saffron, distinguished by its long dark-coloured strands, comes from southern Spain. If you use a chicken rather than a boiling fowl in this recipe, the cooking time should be reduced to about 1 hour.
Ingredients
| boiling fowl |
Method
Truss the fowl and put it in a large pot with the whole onion, the carrots, garlic and bouquet garni. Pour in the white wine and enough broth just to cover, add salt and pepper and bring to a boil. Cover and simmer over a low fire, skimming occasionally, for 1¼—1½ hours or until tender when the thigh is pierced with a two-pronged fork. Remove the fowl, discard the trussing strings and cut the b