Chicken with saffron, raisins & pine nuts

Method8 steps · about 1 hr 5 min

1. 1

   Step 1: Use the chicken (1.25 kg) jointed on the bone into leg and breast pieces, keeping the groups identifiable. Season all the pieces with some salt and pepper. Heat all the olive oil (2) in a large frying pan over high heat and put the seasoned pieces in without crowding, working in batches if needed.

   Uses 1.25 kg chicken, jointed on the bone into leg and breast pieces · 2 tblsp Olive Oil · Some initial salt; hold more for final tasting · Some initial pepper; hold more for final tasting

2. 2

   Step 2: Brown the chicken for about five minutes on each side. Lift every browned piece onto a plate, keeping the leg pieces separate from the breast pieces and retaining their plate juices. Keep the used fat in the frying pan; the chicken finishes cooking in the braise.

   Brown chicken: each side, then repeat after turning · 5 minUses All the seasoned jointed chicken and hot pan oil

3. 3

   Step 3: Peel and chop both onions (2) and all three garlic cloves. Lower the pan heat to medium and fry all the chopped onions in the used chicken fat for three minutes. Add the chopped garlic and complete saffron (1 good pinch) pinch.

   Onions before adding garlic and saffron · 3 minUses The used pan fat; hold both browned chicken groups separately · 2 onions, peeled and chopped in step 3 · 3 cloves Chopped Garlic · 1 good pinch saffron, about 20 strands

4. 4

   Step 4: Cook the complete onion-garlic-saffron pan for another three to four minutes. Add all the dry sherry (125ml) and simmer for three to five minutes until syrupy.

   Reduce sherry after initial three-to-four-minute aromatic cook · 5 minUses The complete aromatic pan · 125ml Dry sherry

5. 5

   Step 5: Return only the held browned chicken leg pieces to the reduced pan. Add all the chicken stock (200ml), thyme (1 tbsp) leaves and raisins (50g), cover and gently cook over low heat for twenty minutes. Then add all the held browned breast pieces and any retained plate juices.

   Leg-piece braise before adding breast pieces · 20 minUses The complete reduced aromatic base · All the held leg pieces first, then all held breast pieces and plate juices after twenty minutes · 200ml Chicken Stock · 1 tbsp fresh thyme leaves · 50g Raisins

6. 6

   Step 6: Simmer the complete pan for ten minutes more, or until every chicken piece is fully cooked through and 74°C / 165°F in its thickest part and the sauce has reduced. Continue as needed to reach the cooked endpoint.

   Finish complete chicken braise; check cooked endpoint · 10 minUses The complete chicken and sauce pan

7. 7

   Step 7: While the chicken braises, heat the oven to 200°C conventional / 180°C fan / Gas 6. Spread all the pine nuts (2 tbsp) on a baking sheet and toast for about ten minutes until golden, watching to prevent burning.

   Toast pine nuts separately while chicken braises · 10 minUses 2 tbsp Pine Nuts

8. 8

   Step 8: Taste the finished cooked chicken and sauce, adjusting with the held salt and pepper as needed. Wash and chop the parsley handful, scatter all of it and all the toasted pine nuts over the chicken, and serve the four portions with plain cooked rice if desired.

   Uses All the cooked chicken and sauce · All toasted pine nuts · 1 handful fresh flat-leaf parsley, chopped in step 8 · Additional held salt after tasting, only if needed · Additional held pepper after tasting, only if needed · Plain cooked rice to serve alongside, as needed