Serves 2-4
1 pound chicken breast*, chopped into medium chunks, salt & pepper to taste
1 tablespoon olive oil
2 medium onions sliced
4 garlic cloves minced
1/4 cup white wine
1-2 large russet potatoes, peeled and diced 1/2"
1 15 oz can fire roasted tomatoes
1 generous teaspoon saffron threads
2 teaspoons capers
1 1/2 teaspoons caper brine
1 teaspoon salt, divided in half
2 laurel leaves
Black pepper to taste
Working in batches lightly brown chicken breasts chunks on all sides. Add wine to deglaze pan, scraping bottom of pan to release flavor bits. Add chicken back to the pan and all of the remaining ingredients. Bring to a boil for one minute then lower heat to a simmer. Simmer for 20 minutes or till fork easily splits potatoes. Remove laurel leaves before serving.
Serve with crusty bread or fluffy white rice, a light tomato and cucumber salad with a simple olive oil and white wine vinegar dressing and a glass of dry white wine. Enjoy!
*Recipe Notes:
Whenever I have the opportunity to brine chicken breast, you better believe I take it. So, yes, I did brine this chicken breast. If you have time take advantage of what brining can do by adding juicy tenderness to your chicken breast. Click here to read more on brining.
Looks delicious! The colors are appetizing!
ReplyDeleteLet me know if you make it and like it.
DeleteDelicious recipe Jackie! We actually called the saffron here Krokos (from the crocus flower you mention) :) Since you love and can appreciate saffron, if you can find a way, get some Kozani Krokos, it's the best quality you can get! (we must have mentioned that before, if yes, please excuse us, it's just that we love this stuff) :)
ReplyDeleteThank you Little CookingTips! I adore saffron and will look for the brand you recommended at a local greek specialty market and if they don't carry it i have no doubt that e-Bay carries it :-D
Delete