13 Jun CHICKEN WITH SAFFRON RICE
1 – 4lbs free range chicken
1/4 cup roasted garlic
2 tbsp duck fat or olive oil
2 tbsp olive oil
8 shallots peeled, chopped
6 medium tomatoes, peeled, cut in half
few sprigs thyme and marjoram
½ cup celery, diced
2 bay leaves
2/3 cup white wine and 2/3 cup chicken stock
1 tsp saffron threads
sea salt and fresh pepper to taste
2 cups of basmati rice
Preheat the oven 225 f.
Season the inside of the chicken with some salt and pepper, and 2 tbsp roasted garlic. Heat the duck fat or olive oil, in a casserole that will hold the chicken and brown the bird on all sides over a moderate heat. Add shallots and let them brown at the same time. Throw the tomatoes into the pan ,together with the remainder of roasted garlic, the thyme, marjoram, celery, and bay leaves.
Season, add the wine and chicken stock, covered, for 45 minutes or until the chicken is tender.
Cook basmati rice as directed, adding to the water turmeric. Remove the chicken and keep it hot in the preheated oven. Stir saffron threads into the chicken juices.
To serve, carve the chicken into four pieces, put one on each plates with some yellow rice.