Top 9-free tomato saffron braised chicken
It’s another braise. This one is entirely top 9-free and there’s less than 10 minutes of active time at the stove. If you have a rice cooker, this is essentially a one-pot dish. You can also pair this with some crusty bread toasted with olive oil, over a bed of couscous, there are so many possibilities.
Braising is the cure for the tired home cook.
The only special equipment we need for this is a Dutch oven, which will retain heat well and evenly, and will prevent your food from burning. This will also work in an Instant Pot or slow cooker. Let me know what questions you have about adapting this recipe for those.
When we do a braise like this, we don’t need to stand by the stove, stirring, watching a timer, tasting, adjusting. This is a braise that essentially takes care of itself - how does that sound?
See the video of how I put this together @TheAsianAllergyMom on Instagram.
A word about saffron. Saffron is expensive for its weight, but for any one dish, you hardly use any at all. A teeny tiny bit goes a very long way. The flavor is subtle but otherworldly. I highly recommend buying some for this dish if you don’t already have it in your spice rack.
Other top-9 free recipes
Top 9-free tomato saffron braised chicken
Serves 4
Ingredients:
Extra virgin olive oil
5 cloves of garlic, sliced
1 28-oz can whole peeled tomatoes (excluding the liquid)
1/4 cup white wine (or substitute chicken broth)
Salt
Small pinch of saffron threads (about 10-20 threads; a little goes a long way)
1 package of boneless chicken thighs (about 1.75 lb)
1 package of arugula
Directions:
Preheat oven to 300 degrees F. Set wire rack in the center of the oven.
In a large Dutch oven on medium-low heat, add 2 TBS olive oil. When it begins to shimmer, add garlic. Saute until fragrant but before it browns, about 30-45 seconds.
Using your hands, crush the whole peeled tomatoes into the Dutch oven. The liquid that comes from crushing the whole tomatoes will be plenty of tomato juice for this dish. Discard or reserve the remaining tomato juice in the can.
Add white wine (or chicken broth), 1/4 tsp salt, saffron. Add chicken and press down into the sauce so that they are submerged.
Turn heat to medium and bring to a boil, about 5-7 minutes. Cover with a tight-fitting lid and place the Dutch oven into the oven.
After 1.5 hours, remove Dutch oven. Add salt to taste.
Spoon chicken and sauce over bay leaf jasmine rice, couscous or serve with crusty bread.
Top with arugula, a drizzle of olive oil and a sprinkle of kosher salt.
Allergens: none
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