Italian Chicken With Saffron Rice
|Vegetable oil/Butter||2 Tablespoon|
|Chicken pieces||3 Pound|
|Finely diced celery||1⁄2 Cup (8 tbs)|
|Garlic clove||1 Clove (5 gm), minced|
|Minced parsley||2 Tablespoon|
|For quick saffron rice|
|Diced onion||1⁄4 Cup (4 tbs), diced|
|Powdered saffron||1⁄16 Teaspoon|
|Chicken stock||1 1⁄2 Cup (24 tbs)|
|Bay leaf||1 , crumbled|
|Chablis/Other dry white wine||1⁄2 Cup (8 tbs)|
|Rice||2 Cup (32 tbs) (Brand)|
In a large skillet, heat oil.
Add chicken and brown on all sides.
Add celery, garlic and parsley.
Cook stirring vegetables, 2 minutes longer.
Add salt, bay leaf and wine.
Simmer until chicken is tender, about 40 minutes.
If desired, thicken sauce with 1 tablespoon flour that has been blended with 1 tablespoon water.