Hey all, as you can tell from the title, this will be my last recipe. It has been a great ride for the past 2+ years. MANY thanks to Ryan and What’s Up Newp for letting this amateur cook have a go at doing published recipes. Thanks to all of you who read my recipes, even the goat liver ravioli haters. Now enough of the sappy stuff, let’s get to cooking. Here are the ingredients:
- 4 boneless, skinless chicken thighs
- 3-4 sprigs rosemary, whole
- 2 tsp rosemary, finely chopped.
- A hefty pinch of saffron
- 2 cups chicken stock
- 1 Tbsp flour and ¼ cup flour
- 1 Tbsp grapeseed oil
- Salt and pepper
Yeah, that’s really it. But make no mistake, it packs a crazy punch of flavor. The first thing is to infuse the stock with the saffron. Put the chicken stock in a small pot and put on medium heat. Once it starts to boil, turn the heat off, add the far-too-big-than-it-should-be pinch of saffron, and cover.
Chop some of the fresh rosemary very finely. On a plate, add the flour and the rosemary. Sir until the rosemary has been incorporated into the flour. Drizzle a little oil on each chicken thigh and then coat them in the rosemary flour. Shake off any excess flour.
Put a sauté on medium/medium-high heat and add the oil. Once the oil is nice and hot, put the chicken thighs down flat into the pan. Cook them for about 6-7 minutes on each side, or until each side is golden brown and crispy. Once this step is done, remove and place on a plate or wire rack. There should be a decent amount of chicken fat aka schmaltz left in the pan. DO NOT drain it. Add the 1 Tbsp of flour (or maybe more depending on the fat amount) stir until the fat and flour have mixed completely. This is your roux, obviously. Cook until it’s a light golden color, but not too dark. Once there, add the saffron-infused chicken stock and the rosemary sprigs. Let this go for about 4-5 minutes to reduce.
Once it has reduced a bit, place the chicken into the sauce and let simmer for about 7-8 minutes. Once done, remove the chicken from the pan and remove the rosemary from the sauce. Plate the chicken, spoon some of that delicious sauce over top, and have a great meal!
Thank you all for 2+ wonderful years. It has been great and maybe I’ll be back at a later date. Take care and have a very happy holiday season! Seacrest, out!
