Stewed Chicken with Saffron and Chervil

comments (3) July 30th, 2008

Pin It

thumbs up 2 users recommend

Click To Enlarge Photo: André Baranowski

3-1/2 to 4 lb. stewing chicken
3 Tbs. garlic-flavored oil
1 cup chopped onions
1 cup chopped leeks
1 cup carrot shredded on the large holes of a vegetable grater
1/8 tsp. saffron, ground to powder in a mortar
Salt and freshly ground pepper
1/2 cup minced chervil

6 servings

Cut the chicken into quarters, then trim off the wings and drumsticks. Heat the oil in a large sauté pan or skillet and brown the chicken parts, including wings and drum­sticks, with the chopped onion for 20 min. over medium heat. Add 3 cups water, the leeks, carrots, saffron, and salt and pepper to taste. Cover and stew over low heat for 40 min. or until the meat is tender.

Add the chervil and serve immediately with boiled potatoes or potato dumplings.

Note: This dish can be made and reheated in a microwave oven.

Recipe by William Woys Weaver
December 1997
from issue #12

posted in: herbs, spices, main dish

Comments (3)

hankrooster writes: I am definitely going to try this... Seems delicious
Posted: 4:23 am on July 22nd
Mathewreid writes: looks delicious
Posted: 3:33 am on January 11th
Isaacfinley writes: Awesome.. Thanks for sharing...
Posted: 2:11 am on January 7th
Log in or create a free account to post a comment.