Saffron lends international flair to Moroccan Stewed Chicken.
4 bone-in chicken thighs, skinned
2 bone-in chicken breast halves, halved crosswise and skinned
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 teaspoons canola oil
1 cup chopped onion
1/2 cup thinly sliced carrot
1/2 cup chopped, seeded plum tomato
1 tablespoon minced fresh garlic
1 3/4 cups dry white wine
1 cup unsalted chicken stock (such as Swanson)
2 tablespoons all-purpose flour
1/3 cup chopped dried apricot halves
1/4 cup sliced pitted green olives
1/4 teaspoon saffron threads
1 bay leaf
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
2 slices applewood-smoked bacon, cooked and crumbled
How to Make It
Preheat oven to 325°.
Heat a Dutch oven over medium heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add oil to pan; swirl to coat. Add half of chicken to pan, flesh side down. Cook 4 minutes or until browned; remove from pan. Repeat with remaining chicken. Set chicken aside.
Add onion, carrot, tomato, and garlic to pan; cook for 6 minutes, stirring occasionally. Add wine; cook for 2 minutes, scraping pan to loosen browned bits. Return chicken to pan, flesh side up. Combine stock and flour in a bowl, stirring with a whisk until smooth. Add stock mixture to pan.
Stir in apricot halves, olives, saffron, and bay leaf, and bring to a boil. Cover and bake at 325° for 45 minutes or until chicken is done and very tender. Remove pan from oven. Remove chicken from pan, and top with 1/4 cup cooking liquid. Keep warm. Heat pan over medium-high heat, and bring to a boil. Boil 5 minutes or until mixture is reduced to 3 cups. Add butter, lemon juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper, stirring until smooth. Discard bay leaf. Serve with lemon wedges.