Pollo allo Zafferano con olive farcite ( Italian / English)
Serve: 4
Ingredienti:
1. Un pollo di 1500 gr, tagliato, sciacquato e asciugato.
2. 3 cucchiai di olio d’oliva
3. 4 spicchi d’aglio,tagliati a meta
4. 1 foglia di alloro
5. 1/4 di cucchiaino di zafferano
6. 1 / 4 cucchiaino di timo
7. Sale e pepe
8. 4 pomodori, pelati in quattro,senza semi.
9. 20 Olive farcite
10.350 ml. di vino bianco secco
11.400 ml.di brodo di pollo
Direzioni:
1. Condite il pollo con sale.
2. In una padella grande, riscaldate l’olio a mezza fiamma.
3. Rosolate il pollo, circa 10, 15 minuti.
4. Aggiungete l’aglio, foglia di alloro, zafferano, timo, e pepe.
5. Mescolate bene.
6. Aggiungete gli ingredienti rimasti, alzate la fiamma, abbassate di nuovo quando bolle, e lasciate bollire adagio.
7. Coprite per 6, 7 minuti, poi scoprite, lasciate cuocere per altri 40
minuti, fino a quando il pollo cotto. 8. Togliere l’aglio e la foglia di alloro. Servire caldo. con fette di pane casareccio per assorbire la salsa.
Saffron Chicken with Olives Serves: 4Ingredients: 1. chicken (3 pounds), cut up 2. 3 tablespoons olive oil 3. 4 garlic cloves, halved 4. 1 bay leaf 5. ¼ teaspoon ground saffron 6. 1/4 teaspoon thyme 7. Salt and freshly ground pepper 8. 4 Tomatoes, peeled and quartered, seeded. 9. 20 pimiento-stuffed olives 10. 1 ¼ cups dry white wine 11. 1 ¼ cups chicken broth Directions: 1. Season chicken with salt. 2. In a large frying pan, heat oil over medium heat. 3. Add chicken and cook, turning, until browned, about 10 minutes. 4. Add garlic, bay leaf, saffron, thyme, and pepper. 5. Steer well. 6. Add remaining ingredients; reduce heat. 7. Cover Simmer for 6, 7 minutes, uncovered, cook for additional 40 minutes, until chicken is tender. 8. Remove garlic halves and bay leaves. Serve with toasted French bread for soaking up the sauce.
minuti, fino a quando il pollo cotto. 8. Togliere l’aglio e la foglia di alloro. Servire caldo. con fette di pane casareccio per assorbire la salsa.
Saffron Chicken with Olives Serves: 4Ingredients: 1. chicken (3 pounds), cut up 2. 3 tablespoons olive oil 3. 4 garlic cloves, halved 4. 1 bay leaf 5. ¼ teaspoon ground saffron 6. 1/4 teaspoon thyme 7. Salt and freshly ground pepper 8. 4 Tomatoes, peeled and quartered, seeded. 9. 20 pimiento-stuffed olives 10. 1 ¼ cups dry white wine 11. 1 ¼ cups chicken broth Directions: 1. Season chicken with salt. 2. In a large frying pan, heat oil over medium heat. 3. Add chicken and cook, turning, until browned, about 10 minutes. 4. Add garlic, bay leaf, saffron, thyme, and pepper. 5. Steer well. 6. Add remaining ingredients; reduce heat. 7. Cover Simmer for 6, 7 minutes, uncovered, cook for additional 40 minutes, until chicken is tender. 8. Remove garlic halves and bay leaves. Serve with toasted French bread for soaking up the sauce.
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