one pot saffron chicken

Saffron Chicken

serves 6-8

INGREDIENTS:
4 lbs chicken thighs

2 tbsp olive oil
1 onion, chopped
2 carrots, sliced 1" on a bias

2 tbsp flour

1 cup white wine

1/2 tsp saffron

sprigs of fresh thyme

kosher salt and ground black pepper

METHOD:

1. In a Dutch oven, heat oil over medium high heat. Season chicken and brown in batches with the skin side down first for 3-5 minutes each side. Transfer to a plate. Set aside.

2. Drain out excess oil from the pot. Add onion and carrots and cook for 5-10 minutes until golden brown. Mix in flour and cook for another minute. Add wine to deglaze your pot, scraping up any fond.

3. Return chicken to the pot and any accumulated juices. Add saffron and thyme. Give it a good stir to make sure nothing is sticking to the bottom of the pot.

4. Lower heat, cover with lid and simmer for 20-30 minutes. Check every 10 minutes or so to make there's enough liquid. You can add a little water or broth. Once done, taste and season as desired. Serve hot with saffron basmati rice.