Saffron Chicken with Parmesan Pudding, Spring Onions, and Sugar Snap Peas

• 1/2 teaspoon saffron threads
• 3 tablespoons unsalted butter, softened
• 5 tablespoons extra-virgin olive oil
• 6 boneless chicken breasts, about 5 ounces each, skin on
• 1 tablespoon thyme leaves
• 2 tablespoons sliced flat-leaf parsley
• 1 lemon, zested
• 3/4 pound sugar snap peas, sliced on the diagonal into 1/4-inch-thick pieces
• 1 1/2 cups sliced spring onions plus 1/2 cup sliced spring onion tops
• 4 ounces pea shoots
• Parmesan pudding (recipe follows)
• Kosher salt and freshly ground black pepper
• 3 tablespoons unsalted butter
• 1/4 cup plus 2 tablespoons all-purpose flour
• 1 3/4 cups whole milk
• 2/3 cup heavy cream
• 1 extra-large egg
• 1 extra-large egg yolk
• 1 1/4 cups grated Parmigiano-Reggiano
• Kosher salt

1. Toast the saffron in a small pan over medium heat until it just dries and becomes brittle.
2. Pound the saffron to a fine powder in a mortar.
3. Dab a tablespoon of the softened butter into the saffron powder, using the butter to scoop up about half of the powder.
4. Set aside.
5. Stir 4 tablespoons olive oil into the mortar, scraping with a rubber spatula to incorporate all of the saffron powder.
6. Toss the chicken breasts gently with the saffron oil, 2 teaspoons thyme, the parsley, and the lemon zest, coating the chicken well.
7. Marinate in the refrigerator at least 4 hours, preferably overnight.
8. Heat a large saute pan over high heat for 2 minutes.
9. Season the chicken with salt and pepper on both sides.
10. Swirl in 1 tablespoon olive oil and wait a minute.
11. Place the chicken, skin side down, in the pan (you might need to cook the chicken in batches).
12. Cook for 3 to 4 minutes, until the skin is crispy and golden brown.
13. Turn the breasts over, reduce the heat to medium-low, and cook them a few more minutes, until just cooked through and springy to the touch.
14. Transfer the chicken to a resting rack.
15. Return the pan to the stove over medium heat for 1 minute.
16. Add the remaining 2 tablespoons butter, and when it foams, add the sliced spring onions, sugar snap peas, 1/2 teaspoon salt, a pinch of pepper, and the remaining teaspoon thyme.
17. Cook over medium heat 2 to 3 minutes, stirring, until the onions are translucent.
18. Add the saffron butter and 1 tablespoon water.
19. Swirl the pan, and when the liquid comes to a simmer, toss in the pea shoots and onion tops.
20. Immediately remove the pan from the heat, and squeeze a little lemon juice over the vegetables.
21. Taste for seasoning.
22. Arrange the chicken on a large warm platter and spoon the vegetables over it.
23. Serve with the hot Parmesan pudding.
24. Preheat the oven to 350F.
25. Heat a medium pot over medium heat for 1 minute.
26. Add the butter, and when it foams, whisk in the flour, 1 tablespoon at a time, and cook for about 5 minutes, being careful not to let the flour brown.
27. Slowly pour in the milk and cream, whisking constantly to incorporate it.
28. The butter and flour will seize up and get pasty at first.
29. Continue whisking vigorously as you add the liquid, and the mixture will become smooth.
30. Cook a few more minutes, until warm to the touch.
31. Remove the pan from the heat.
32. Whisk the egg and egg yolk together in a small bowl.
33. Slowly drizzle the eggs into the cream mixture, whisking continuously until combined.
34. Stir in the cheese, and season with a heaping 1/2 teaspoon salt.
35. Pour the mixture into an 8-by-6-inch (or equivalent) baking dish, and cover tightly with foil.
36. Place the baking dish in a roasting pan, and add hot water to the pan until it comes halfway up the outside of the custard dish.
37. Place the pan in the oven, and bake about 1 hour, until the pudding is just set.
38. Marinate the chicken the night before serving.
39. You can make and bake the pudding ahead of time and refrigerate it covered.
40. Bring it to room temperature about an hour before serving, and rewarm it in a 400F oven 15 to 20 minutes, uncovered, until its hot and begins to brown slightly around the edges.

saffron threads, unsalted butter, extravirgin olive oil, chicken breasts, thyme, parsley, lemon, sugar snap peas, onions, shoots, parmesan pudding, kosher salt, unsalted butter, flour, milk, heavy cream, egg, egg yolk, kosher salt

Taken from www.epicurious.com/recipes/food/views/saffron-chicken-with-parmesan-pudding-spring-onions-and-sugar-snap-peas-390881 (may not work)