Cooked apples have a kind of lushness that suits chicken perfectly. Saffron contributes flavor and color, helping this dish rise to any occasion.
- Prep Time
- 6 servings ServingsServings
- 2 medium:leeks, white part only, sliced into circles
- 6 Granny Smith apples,:peeled, cored and cut into 8 wedges
- 1/4 cup:vegetable oil
- 1/4 tsp:saffron threads
- 2/3 cup:chicken broth (or prepared soup base)
- 1 tbsp:fresh parsley, finely chopped
- Salt and freshly:ground pepper
- Thoroughly wash the leeks to remove all traces of grit, 2 or 3 times if necessary.
- In a large skillet, heat the oil over medium-high heat. Add enough apples to make one, un-crowded layer in the pan. Brown on one side for 3-4 minutes, turn and brown the other side for an additional 3 minutes.
- Move the apples to a large plate. Repeat this step until all of the apples have been browned.
- Pour all but two tablespoons of oil from the pan. Add the leaks, season with salt and pepper, and saute until lightly browned, for about 5 minutes.
- Add the chicken broth and saffron to the pan, bring to a boil. Return the apples to the pan and simmer for an additional 2 minutes, carefully turning all of the apples to coat with the saffron broth.
- In the last minute, add the chopped parsley, stir to coat.
Contributed by: Quick & Kosher, JAMIE GELLER
Delicious served alongside Chicken with Honey Roasted Cipollini Onions