Saffron Poached Chicken with Parsley and Tarragon Gremolata - 28g Carbs, 5g Fiber, 7g Sugar
From: Love Good Food by Sophie Michell VIA www.cleaneatingmag.com
Saffron adds such a wonderful perfume and color to dishes. Here
I have gently poached some chicken and vegetables in a saffron-infused stock, then added extra layers of flavors with the Italian classic gremolata, adding orange zest for extra aroma.
Hands-on time: 25 minutes
Total time: 40 minutes
Serves: 4
2 1/2 cups chicken stock
2/3 cup white wine
A large pinch of saffron threads
4 4-oz boneless, skinless chicken breast halves
8 baby carrots, trimmed
4 bulbs of baby fennel, trimmed and cut in half
4 scallions, trimmed
2 zucchini, cut into 1/4-inch-thick batons
Kosher salt
Freshly ground black pepper
--> Tarragon Gremolata
Scant 1/3 cup finely chopped flat-leaf parsley
1 tsp grated orange zest
1 tsp grated lemon zest
1 small handful of tarragon
1 garlic clove, finely chopped
3 1/2 tbsp olive oil (optional)
--> To Serve
3 oz boiled new potatoes
Pour the stock and wine into a saucepan and bring to a boil. Add
the saffron threads, then reduce the heat to low and simmer for
5 minutes.
Meanwhile, to make the gremolata, put all the ingredients in a bowl
and mix to combine. Season with salt and pepper and set aside.
Season the chicken with salt and pepper. Bring the stock back to a
boil, then put the chicken in the stock, reduce the heat to low
again and simmer until cooked through, about 10 minutes. Remove
the chicken from the stock, cover with foil and let rest in a warm
place.
Meanwhile, put the carrots, fennel, scallions and zucchini in the
stock and cook for 5 minutes. Use a slotted spoon to remove the
vegetables from the stock and keep warm. Increase the heat and
simmer the stock until it is reduced by half, 15 to 20 minutes.
Cut each of the chicken breasts into slices against the grain on
the diagonal. Divide the vegetables among individual deep plates
and put the chicken slices on top. Spoon a little stock over and
add spoonfuls of gremolata. Serve immediately with boiled new
potatoes, if desired.
Serves: 4
Serving Size: 4 oz chicken, 3/4 oz potatoes
Nutrients per Serving:
465 Calories, 5g Total Fat, 1g Sat Fat, 1g Monounsaturated Fat,
1g Polyunsaturated Fat, 132mg Cholesterol, 28g Carbs, 5g Fiber,
7g Sugars, 63g Protein, 36mg Sodium
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