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BRAISED CHICKEN WITH SAFFRON

Cut the chicken into 8 pieces.  Melt the butter and brown the chicken gently.  Sprinkle with salt and pepper.  When the pieces are golden, remove them from the pan and place in a casserole.  Add the cr¸me fra”che and the saffron.  Bring to a boil, cover and cook for 35 minutes.  Remove the chicken, and keep warm.  Continue to cook the sauce until it reduces to a thick velvety sauce.  Place the chicken on a serving platter and serve with Creole rice.
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1 chicken weighing 4 lbs
3 tbsp unsalted butter
1 quart cr¸me fra”che
1 tsp saffron
salt, pepper
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10
mn
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45
mn
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Restaurant
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Poultry, Game
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Roger ROUCOU
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Musigny
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