Chicken Stew with Leeks, Potatoes, and Saffron
NOTE: Saffron gives this stew a yellow-orange hue and a rich,
earthy flavor. Buy saffron threads (not powder) and crumble them
yourself for the best flavor. Serves six to
eight.
8 bone-in, skin-on chicken thighs (about 3 pounds)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
4 large leeks, light green and white parts, sliced thin
2 medium garlic cloves, minced
3 tablespoons flour
1/2 cup white wine
21/2 cups chicken stock or low-sodium canned broth
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon saffron threads
4 large carrots, peeled and sliced 1/2-inch thick
4 medium boiling potatoes, cut into 1/2-inch cubes
1/4 cup minced fresh parsley leaves
INSTRUCTIONS:
1. Heat oven to 300 degrees. Sprinkle chicken with salt and pepper. Heat oil over medium-high heat in large ovenproof Dutch oven. Add half of chicken, skin side down, and brown, about 4 minutes. Turn chicken and brown on other side, about 4 minutes. Remove chicken and set aside on plate. Repeat process with remaining chicken. Drain and discard all but 1 tablespoon fat from pot. When chicken has cooled, remove and discard skin.
2. Add leeks to empty Dutch oven and sauté until softened, 4 to 5 minutes. Add garlic and continue to cook for 30 seconds. Stir in flour and cook until lightly colored, 1 to 2 minutes. Add wine, scraping up any browned bits that may have stuck to pot. Add stock, bay leaf, and thyme, and bring to a simmer. Crumble saffron threads between fingers right over pot to release flavor (see figure 10). Add carrots and potatoes and simmer for 10 minutes. Add chicken, submerging it in liquid, and return to a simmer. Cover and place pot in oven. Cook for 30 minutes. Remove pot from oven. (Can be cooled, covered, and refrigerated up to 3 days. Reheat on top of the stove.)
3. Stir in parsley, discard bay leaf, adjust seasonings, and serve.