Chicken With Saffron Pasta Recipe

  1. Halve leeks lengthwise and cut into 1/4-inch thick slices.
  2. Throw away outer stalks of fennel bulb, remove strings, core and cut into 1/4 inch thick slices, reserving fronds.
  3. Coarsely chop tomatoes in processor in batches, using on/off turns.
  4. Divide 1/4 c. oil between 2 heavy large skillets and hot over low heat.
  5. Divide leeks, sliced fennel and garlic between skillets.
  6. Cover and cook 7 min, stirring occasionally.
  7. Divide tomatoes, broth, wine and curry pwdr between skillets and boil till reduced to 3 1/4 c. each, 30 to 45 min.
  8. Pour mixtures into 1 skillet.
  9. Stir 1/4 c. into saffron; return to skillet and set aside.
  10. (Sauce can be prepared 2 days ahead.
  11. Cover and chill.)
  12. Remove tendon from underside of each chicken breast.
  13. Lightly lb.
  14. breasts between 2 pcs of waxed paper so small fillet on underside adheres and breasts are of uniform thickness.
  15. Stir creme fraiche into sauce and bring to a boil.
  16. Season with salt and adjust other seasonings.
  17. Pat chicken dry and push down into sauce.
  18. Immediately reduce heat so liquid is barely shaking.
  19. Cook chicken 4 min.
  20. turn and cook till opaque and just hard to touch, about 3 min longer.
  21. Meanwhile, cook pasta in large pot or possibly rapidly boiling salted water till all dente (hard to the bite), 3 to 4 min.
  22. Drain well.
  23. Toss pasta with remaining 1 Tbsp.
  24. oil and season with salt.
  25. Divide among heated plates.
  26. Top with chicken and sauce.
  27. Garnish with reserved fennel fronds and serve.
  28. Serves 8.

leeks, fennel, tomato, extra virgin olive oil, garlic, chicken broth, gewurtraminer, curry pwdr, saffron thread, chicken, creme fraiche, salt, extra virgin olive oil

Taken from cookeatshare.com/recipes/chicken-with-saffron-pasta-33718 (may not work)

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