The Saffron Chicken Stew is a light and fragrant second course: preparing this dish is simple and quick! It is an easy recipe, perfect to give additional flavour and taste to the chicken meat!
You can serve the Saffron Chicken Stew with a portion of white rice or some couscous; otherwise, if you like get your hands dirty, you can knead and prepare the Hamburger Buns. They are soft and healthy when prepared at home!
Saffron Chicken Stew
- 450 g of chicken in cubes;
- about 300 ml of vegetables broth;
- flour a.r.;
- 2 green courgettes;
- 1 carrot;
- 1 shallot;
- 1 sachet of saffron;
- oil, salt and pepper a.r.;
- some parsley in leaves.
Preparing the Saffron Chicken Stew
Warm the vegetables broth. In the meantime, flour the chicken cubes; cut the courgettes and the carrot in cubes; slice the shallot.
In a big pan, warm 2 spoons of oil, add the shallot and let it sweat. Add the chicken and let it brown, stirring occasionally with a spoon.
Pour the vegetables broth into the pan: it has to barely cover the chicken (keep a small cup of broth aside) and add the carrot.
Cook for about 10 minutes, stirring occasionally. Then, add the courgettes and keep cooking for 10 minutes.
Melt the saffron in the broth kept aside and, once melted, pour it into the stew.
Flavour with salt and pepper; carry on to cook for about 5 minutes.
Note: If the gravy is too fluid, add 1 or 2 spoon(s) of flour. Sift it directly in the pan, stirring with a spoon.
Serve the Saffron Chicken Stew when still hot and garnish it with some leaves of parsley.
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