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Name: Chicken in Saffron Sauces
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 pk Saffron; 1 lb Ripe tomatoes peeled; 3 tb olive oil; 5 fl oz white wine; bay leaf; 5 fl oz chicken stock; 1/2 pint cream; 2 Garlic crushed; 1 sage Sprig or leaves

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INGREDIENTS

1 pk Saffron
1 lb Ripe tomatoes ; peeled
3 tb olive oil
5 fl oz white wine
bay leaf
5 fl oz chicken stock
1/2 pint cream
2 Garlic ; crushed
1 sage ; Sprig or leaves

Servings

INSTRUCTIONS

MMMMM--------------------------THE MEAT------------------------------- 1 Chicken breast 1 Leg of chickenMMMMM--------------------------GARNISH------------------------------- 4 oz Cooked rice 6 Black olives Chopped herb Pour some boiling water over the saffron strands and leave to infuse, preferably overnight. Roughly chop the tomatoes and put them in a non stick saucepan with all the other ingredients except the stock and the cream. Simmer, stirring from time to time, reducing the liquid until the mixture begins to crackle and fry in the oil. Add the chicken stock and the saffron liquid, simmer again, reducing to about 6oz. saute the chicken pieces in a little oil. Add the saffron mixture, bring to the boil and season. Simmer until cooked. Divide the dish in half and remove the legs, leaving the breast in the pan. Add the cream to the half still in the pan and leave to simmer to the required consistency. Plate the other half, spoon the saffron mix over and garnish with half the rice and the olives. Using another plate, dish up the breast of chicken and strain the sauce. Garnish with the rest of the rice and some chopped herbs. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Chicken in Saffron Sauces

1 pk Saffron
1 lb Ripe tomatoes peeled
3 tb olive oil
5 fl oz white wine
 bay leaf
5 fl oz chicken stock
1/2 pint cream
2 Garlic crushed
1 sage Sprig or leaves

MMMMM--------------------------THE MEAT-------------------------------      1    Chicken breast      1    Leg of chickenMMMMM--------------------------GARNISH-------------------------------      4 oz Cooked rice      6    Black olives           Chopped herb   Pour some boiling water over the saffron strands and leave to infuse,  preferably overnight. Roughly chop the tomatoes and put them in a non  stick saucepan with all the other ingredients except the stock and  the cream.    Simmer, stirring from time to time, reducing the liquid until the  mixture begins to crackle and fry in the oil. Add the chicken stock  and the saffron liquid, simmer again, reducing to about 6oz.    saute the chicken pieces in a little oil. Add the saffron mixture,  bring to the boil and season. Simmer until cooked.    Divide the dish in half and remove the legs, leaving the breast in  the pan. Add the cream to the half still in the pan and leave to  simmer to the required consistency. Plate the other half, spoon the  saffron mix over and garnish with half the rice and the olives.    Using another plate, dish up the breast of chicken and strain the  sauce. Garnish with the rest of the rice and some chopped herbs.    DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights  reserved.    Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (993g)
Recipe Makes: 1

Calories: 821
Calories from Fat: 532 (65%)

Amt Per Serving		% DV

	Total Fat 59.1g	79 %
	Saturated Fat 30.8g	154 %
	Monounsaturated Fat 21.7g
	Polyunsanturated Fat 3.5g
Cholesterol 162.6mg		50 %
Sodium 327.5mg		11 %
Potassium 1639.7mg		43 %
Total Carbohydrate 37.8g		11 %
	Dietary Fiber 5.7g	23 %
	Sugars, other 32.2g
Protein 14.6g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 821

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