How To Make Easy Tuscan Chicken Recipe
Creamy Tuscan Chicken in a light and satisfying parmesan sun-dried tomato cream sauce.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
TUSCAN CHICKEN INGREDIENTS:
►2 large chicken breasts, halved (1 1/2 lbs)
►1 tsp salt, divided, or to taste
►1/2 tsp black pepper, divided
►1/2 tsp garlic powder
►2 Tbsp olive oil, divided
►1 Tbsp butter
►8 oz mushrooms, thickly sliced
►1/4 cup sun-dried tomatoes (packed), drained and chopped
►1/4 cup green onion, green parts, chopped
►3 garlic cloves, minced
►1 1/2 cups heavy whipping cream
►1/2 cup parmesan cheese, shredded
►2 cups fresh spinach
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:53 Ingredients prep
2:36 How to season chicken
2:54 How to saute chicken
3:46 Sauteing the rest of the ingredients
4:25 Making the creamy sauce
5:06 Adding chicken back into the sauce
5:22 Finishing touches
7:10 Taste test
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Chicken in Creamy Saffron Sauce | Ramadan special | by Yalla Foodies
Chicken Saffron Recipe
Saffron is a favorite of mine. It is expensive but its delicious flavor in chicken makes the entire house smell divine. Chicken in Creamy Saffron Sauce is a simple recipe where most of the time you need to turn the heat low and just let those ingredients infuse for the next few minutes, stirring occasionally. You should see the saffron threads begin to turn the sauce a rich yellow color and the smell should be lovely.
The real secret to this dish is your quality of chicken stock and saffron. I always do a homemade chicken stock and use Iranian saffron.
Recipe
Ingredients:
½ kg chicken
I medium red onion
2 tablespoon butter
12-14 mixed peppercorns
3-4 cardamom pods
1-2 cinnamon sticks
½ cup chicken stock
1 teaspoon crushed garlic,
½ teaspoon paprika
Salt to taste
1/2 cup ground almonds
1 tablespoon lemon juice
½ teaspoon Iranian Saffron strands
2/3 cup plain yogurt
2/3 cup light cream
Chopped coriander, mint and green chillies for garnish
Method:
1. Grind 3 ingredients coarsely to make a spice mixture: mixed peppercorns, cardamom pods and cinnamon sticks. Set aside.
2. Preheat the oven to 180° C.
3. In a wok melt 2 tablespoon butter. Add chicken and fry until it changes color to golden brown. Take out chicken in a bowl.
4. Marinate chicken with crushed garlic, paprika, salt, almonds, saffron, yogurt, lemon juice. Mix until well combined. Marinate chicken for 15 minutes.
5. Meanwhile in the same wok add onion. Fry onions until translucent. Add marinated chicken.
6. Let it simmer with covered lid for 7-10 minutes. Remove the lid and add chicken broth. Let it simmer for another 2 minutes.
7. Now transfer the mixture to a casserole, cover with a foil and bake for 30-35 minutes.
8. Once you are sure that chicken is cooked through remove it from the oven. Add cream and transfer the mixture to the same wok and reheat gently for 2 minutes. Garnish with coriander, mint and green chillies.
Note: I have used homemade chicken stock, but you can substitute it with a store-bought chicken cube as well.
I find chicken gets a pleasantly nutty flavor when cooked in butter as compared to oil specifically for this dish since you need to let the chicken sit in the oil slowly.
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Instant Pot Chicken and Dumplings with Saffron Cream. Recipe below:
Instant Pot Chicken and Dumplings with Saffron Cream
This is super easy and delicious. This recipe only takes 9 minutes of pressure cooking and about 6 minutes on the Sauté mode.
Ingredients:
• 2-3 Tablespoons of olive oil
• 1 small white onion finely diced
• 1 cup of carrots rough chopped
• 1 cup of celery finely chopped
• 3-4 cloves of garlic, minced
• 2 tsp fresh rosemary
• 1-2 tsp of fresh sage chopped
• 2-3 branches of fresh thyme
• 1 tsp sea salt
• 1 tsp black pepper
• ½ teaspoon paprika
• Generous pinch of saffron*see link below
• 1 cup of heavy cream (you can use evaporate milk instead)
• 3 cups of chicken stock (homemade preferred)
• About 2 cups of cooked chicken meat
• 1 cup of frozen peas (optional)
For the dumplings:
• 1+ cup of self-rising flour (White Lily if you can get it)
• 1 cup of heavy cream (you can use evaporated milk instead)
Method:
1. Make the biscuit dough by gently stirring in the cream to the flour. Add enough flour to make a sticky dough. Be careful not to over stir.
2. Place the olive oil, onion, carrot, celery & herbs to the Instant Pot and cook on Sauté mode till the onion is translucent. Add the garlic and stir for a minute.
3. Add the salt, pepper, paprika and saffron.
4. Add ½ of the stock with the cream and stir.
5. Add remaining stock
6. Sauté till bubbly
7. Add chicken and then dollop the dough in large spoonfulls (I used an ice cream scoop)
8. Put the lid on and set it for 9 minutes on high.
9. When it finishes, allow a natural release for 10 minutes and then release and further pressure.
10. Add peas if using, stir in lightly. Allow to rest with the lid on for 5 minutes
Your Chicken and Dumplings are ready to serve!
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Here is the Saffron I use:
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Here are some other videos you might like:
Two ingredient Pizza Dough, Cooked on the griddle:
Pupusas:
Creamy fudge Gelato:
Here is my video for Grilled pizza with at 1.5-hour yeast pizza dough:
Grilled Chicken Wings:
Steakhouse Creamed Spinach:
Refried Beans in the Instant Pot:
Pan fried chicken with saffron creamy sauce | grilled chicken | chicken drumsticks | chef NIRAJAN
Pan fried chicken with saffron creamy sauce . Home made easy chicken cooked. Very quick to make for your dinner.
Taste best with mouth watering..
How To Make Saffron Chicken at Home | Saffron Chicken Recipe | Quick & Easy Chicken Recipe
Saffron infused chunks of chicken in a rich, smoky & nutty sauce and an eclectic blend of spices that is easy to prepare and hugely aromatic. Along with the tenderness of the chicken, this mouth-watering recipe of Saffron Chicken is a winner at the dining table.
Ingredients:
Ghee ¼ cup
Chicken 500 gm
Ginger Powder 1 ½ tsp
Cloves 5
Cinnamon 1 stick
Saunf 2 tsp
Red Chilli Powder 1 tsp
Water 1 cup
Salt 1 tsp
Saffron 1 ½ tsp
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