Name: Chicken Fricassee with Coriander & Saffron
Ingredients: 4 lbs chicken legs with bone and skin, whole; 1 tablespoon sea salt; 1 tablespoon black pepper, freshly ground; 2 tablespoons unsalted butter (melted); 1 tablespoon olive oil; 1 cup carrots, diced; 1 cup white onion, diced; 1 cup celery stalks, diced; 1 tablespoon flour; 1 teaspoon Rumi whole coriander seeds; 1 pinch Rumi Saffron (about 20 threads); 1 cup dry white wine; 1 quart chicken broth; 2 bay leaves; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons chopped flat-leaf parsley

RECIPES

Chicken Fricassee with Coriander & Saffron

Table of Contents

Prepare to be captivated by the captivating blend of saffron and coriander in this delectable chicken fricassee. Rumi Spice's carefully sourced coriander seeds and saffron strands add a touch of luxury to this dish, ensuring a culinary experience that is both enticing and irresistible.

Back to blog

Chicken Fricassee with Coriander & Saffron

Rated 5.0 stars by 1 users

Ingredients

4 lbs chicken legs with bone and skin, whole
1 tablespoon sea salt
1 tablespoon black pepper, freshly ground
2 tablespoons unsalted butter (melted)
1 tablespoon olive oil
1 cup carrots, diced
1 cup white onion, diced
1 cup celery stalks, diced
1 tablespoon flour
1 teaspoon Rumi whole coriander seeds
1 pinch Rumi Saffron (about 20 threads)
1 cup dry white wine
1 quart chicken broth
2 bay leaves
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped flat-leaf parsley

View Cart (0) Checkout

Directions

Start by patting the chicken dry with clean paper towels. Massage 2 tablespoons of butter into the chicken and season with salt and pepper on both sides.
Coat the bottom of a pan with olive oil over medium-high heat. Brown the chicken on each side for about 5 minutes. Remove the chicken and set it aside.
Reduce the heat to low and in the same pan, add 1 cup diced onions, 1 cup diced celery, 1 cup diced carrots, and 1 cup oyster mushrooms.
Cook the vegetables for 8 to 10 minutes until they start to brown. Add 1 teaspoon of Rumi coriander and a pinch of Rumi saffron threads. Cook for another 30 seconds while stirring constantly.
Sprinkle 1 tablespoon of flour over the vegetables and mix until no visible flecks of flour remain. Add 1 cup of white wine and 1 quart of unsalted chicken broth. Stir to combine.
Increase the heat to high and bring the contents to a boil. Return the browned chicken pieces to the pan along with 2 bay leaves. Cover with a lid and reduce the heat to medium-high.
Cook for 25 to 30 minutes or until the chicken is fully cooked (internal temperature of 165°F).
Reduce the heat to a gentle simmer and remove the chicken pieces and bay leaves. Transfer 3/4 of the liquid to a blender and pulse until almost smooth.
Return the blended liquid to the pan and stir in 2 tablespoons of freshly squeezed lemon juice. Return the chicken back to the pan.
Garnish with 2 tablespoons of chopped flat-leaf parsley.
Serve in shallow bowls. Enjoy!