IT'S THE NEW YEAR AND WE'RE READY TO GO. I'VE STILL BEEN COOKING, JUST A LITTLE SLOW POSTING MY BLOGS. HERE IS "POLLO ALLO ZAFFERANO".
CHICKEN THIGHS BEING BROWNED IN OLIVE OIL. I DREDGED THEM IN FLOUR WITH SALT AND PEPPER.
AFTER BROWNING THE CHICKEN IT WAS REMOVED AND THE ONIONS AND SAFFRON WERE ADDED TO THE POT.
YOU THEN ADDED THE OLIVES, CARROTS AND CHICKEN STOCK. BRING IT TO A BOIL AND ADD THE CHICKEN BACK TO THE POT. COVER AND SIMMER.
MY SOUS CHEF (KAREN) MADE THE RISOTTO. IT CONSISTED OF ARBORIO RICE, ONIONS, RED WINE, CHICKEN STOCK, BUTTER AND PARMIGIANO-REGGIANO CHEESE. VERY EASY TO MAKE AND THE TASTE WAS FANTASTIC!!
"POLLO ALLO ZAFFERANO"
