So this Sunday Braise Day is definitely becoming a thing of 2016, and I can’t say I hate it. The inspiration for this dish came from Le Creuset Instagram account but there was no recipe to it, so it’s not going to be identical. Nonetheless is absolutely delicious. Perfect for a relaxing Sunday.
Coriander & Saffron Braised Chicken
- 2 Tbsp EVOO
- 6 chicken legs (thigh and drumstick separated), skin on, bone-in
- 1 yellow onion, 1/2-in dice
- 3 cloves garlic, chopped
- 1 cup butternut squash, 1/2-in dice
- 1 solid pinch saffron threads, bloomed in 1/2 cup of hot water
- 1/2 cup coriander (cilantro) stems, chopped fine
- 3 Tbsp AP flour
- 3 cups no salt added chicken stock
- 1 head kale, ribs removed, sliced
- Coarse salt & freshly cracked black pepper, to taste
- 1/2 cup cilantro leaves, chopped
Heat oven to 325F.
Heat EVOO in a Dutch oven with a tight-fitting lid on medium-high heat. Salt and pepper the chicken, and brown in hot oil on all sides. Set aside on a plate.
Reduce the heat to a medium, and in the same pot add onions, garlic, and butternut squash. Sauté for a couple minutes until translucent and fragrant. Add in the flour and stir to combine. Toss in the bloomed saffron (and it’s water), scraping up the bits on the bottom, using a whisk. Throw in the cilantro stems, followed by the chicken stock. Whisk together – it will start to thicken.
Nestle the chicken into the Dutch oven, place the lid on top and throw it into the oven for about an hour and a half (1.5 hours). Remove from the oven and toss in the kale, return to the oven for another 30 minutes.
Remove from oven, take chicken out, and set aside. Taste the sauce and adjust seasoning. (If it isn’t as thick as you would want it, use a beurre manié to adjust the consistency). Serve with a lovely Parsnip Purée (recipe to come).