Saffron Braised Chicken with Peas, Almonds and Garlic
Celery creates a great base flavour for lots of different of casserole recipes and is especially good when cooked down with shallots and garlic in this tasty summer dish.
Preparation time: 15 minutes
Cooking time: 45 minutes
3 tbsp olive oil
4 free-range chicken legs, cut in half
4 shallots, chopped
2 sticks of celery, chopped
4 cloves of garlic, sliced
1 tbsp flour
200ml dry sherry
A pinch of saffron
1 pint chicken stock
2 bay leaves
Salt and pepper
150g shelled fresh peas (approx. 500g unshelled)
Small bunch flat leaf parsley, chopped
100g toasted almonds, roughly chopped
What to do:
In a large flameproof casserole pan, fry the chicken in the olive oil for 2 to 3 minutes on both sides or until golden, then remove and set aside.
Next add the shallots, celery and garlic, cook until translucent and lightly golden, about 6 to 8 minutes.
Stir in the flour, sherry, saffron and stock, stirring all the time until the sauce comes back to the boil. Add the bay leaves and then season with salt and pepper.
Add the chicken back into the casserole pan. Place on the lid and cook on a low heat for ½ an hour or until the chicken is starting to fall away from the bone.
When the chicken is almost cooked, add the peas and cook for a couple of minutes, turn off the heat and add the parsley.
Divide between 4 warm bowls and sprinkle with the almonds.
Recipe from: www.lovecelery.co.uk
Latest posts by Silversurfers Editor (see all)
- Win 1 of 10 copies of the iconic Dairy Book of Home Cookery - January 18, 2017
- Is sleeping in separate beds the beginning of the end? - January 16, 2017
- Get back to doing the things you enjoy - January 16, 2017
- Are you a Flexitarian? - January 14, 2017
- Why you should be setting sail on an ocean cruise this year - January 13, 2017
Leave a Comment!
Community Terms & Conditions
These content standards apply to any and all material which you contribute to our site (contributions), and to any interactive services associated with it.
You must comply with the spirit of the following standards as well as the letter. The standards apply to each part of any contribution as well as to its whole.
be accurate (where they state facts); be genuinely held (where they state opinions); and comply with applicable law in the UK and in any country from which they are posted.
Contributions must not:
contain any material which is defamatory of any person; or contain any material which is obscene, offensive, hateful or inflammatory; or promote sexually explicit material; or promote violence; promote discrimination based on race, sex, religion, nationality, disability, sexual orientation or age; or infringe any copyright, database right or trade mark of any other person; or be likely to deceive any person; or be made in breach of any legal duty owed to a third party, such as a contractual duty or a duty of confidence; or promote any illegal activity; or be threatening, abuse or invade another’s privacy, or cause annoyance, inconvenience or needless anxiety; or be likely to harass, upset, embarrass, alarm or annoy any other person; or be used to impersonate any person, or to misrepresent your identity or affiliation with any person; or give the impression that they emanate from us, if this is not the case; or advocate, promote or assist any unlawful act such as (by way of example only) copyright infringement or computer misuse.
Nurturing a safe environment
Our Silversurfers community is designed to foster friendships, based on trust, honesty, integrity and loyalty and is underpinned by these values.
We don't tolerate swearing, and reserve the right to remove any posts which we feel may offend others... let's keep it friendly!