Equipment
Ingredients
Chicken and Marinade
- 1000 g chicken thighs, bone-in, skin-on
- 5 g salt
- 2 g black pepper, freshly ground
Aromatics and Liquid
- ¼ g saffron threads, crushed slightly
- 50 ml hot water
- 30 ml extra virgin olive oil
- 300 g red onion, thinly sliced
- 15 g garlic, minced
- 5 g sweet paprika
- 120 ml dry white wine
- 250 ml chicken broth, low-sodium
- 1 bay leaf
Finishers
- 150 g pitted dried prunes, whole
Nutrition (per serving)
Method
Place the slightly crushed saffron threads into a small bowl and pour the hot water over them. Set aside to steep for at least 15 minutes to draw out the color and flavor.
Pat the chicken thighs completely dry with paper towels to ensure a good sear. Season evenly on all sides with the salt and black pepper.
Heat the extra virgin olive oil in a Dutch oven over medium-high heat. Using tongs, carefully place the chicken thighs skin-side down. Cook undisturbed until the skin is deeply golden and crispy, about 8 minutes. Flip and brown the other side for 3 minutes. Remove the chicken to a plate, leaving the rendered fat in the pot.
Reduce the heat to medium. Add the sliced red onions to the Dutch oven and saute using a wooden spoon to stir occasionally, until softened and translucent, about 6 minutes. Add the minced garlic and sweet paprika, stirring constantly until fragrant, about 1 minute.
Pour in the dry white wine to deglaze the pot. Use the wooden spoon to scrape up any browned bits from the bottom. Allow the wine to simmer and reduce by half, about 3 minutes.
Stir in the chicken broth, the steeped saffron with its liquid, and the bay leaf. Return the chicken thighs to the pot, nestling them into the liquid skin-side up. Bring the liquid to a gentle simmer, cover, and reduce heat to low. Braise for 20 minutes.
Remove the lid and nestle the pitted dried prunes into the sauce around the chicken. Leave uncovered and continue to simmer until the chicken reaches an internal temperature of 74 C/165 F and the sauce has thickened slightly, about 15 minutes.
Remove the Dutch oven from the heat. Allow the dish to rest for 5 minutes before serving to let the flavors meld. Discard the bay leaf before plating.
Chef's Notes
- Always bloom your saffron in a warm liquid before adding it to a dish. This process, similar to steeping tea, releases its fat-soluble aromatic compounds and intense golden color evenly into the sauce.
- Using bone-in, skin-on chicken is vital for braising. The bones regulate heat transfer to keep the meat tender, while the rendering skin and connective tissues enrich the sauce with natural gelatin, creating a luxurious mouthfeel.
- The quality of sweet paprika greatly dictates the flavor base. Look for a vibrant, fresh sweet paprika rather than smoked, which would overpower the delicate floral qualities of the saffron.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavors will deepen overnight.
Freezer: 2 months — Freeze in a sealed container with the braising liquid covering the chicken to prevent freezer burn.
Reheating: Reheat gently on the stovetop over low heat or in a 175 C oven until warmed through.
