Saffron-Rich Chicken

Name: Pollo Ricco allo Zafferano
Cook time: 20 min
Yield: 6 porzioni
Cuisine: Italiana
Ingredients: Ingredienti per 6 persone; 1 pollo; 5 dl di latte; 2 cipolle piccole tritate; 1,5 g di zafferano dell’Aquila in fili; 500 dl di mollica di pane fresco; 100 g di parmigiano grattugiato; 1 kg di patate lesse; 3 uova,; 30 g di pane grattugiato; 200 g di mozzarella tritata; 0,5 dl di olio d’oliva burro; sale

Pollo Ricco allo Zafferano

Chicken, potatoes, saffron and mozzarella in baking pan, with a soft and tasty covering enriched with hard-boiled eggs.

6 servings

Easy

Facile

Saffron Rich Chicken is a preparation in baking pan substantial, designed to enhance the boiled chicken through a soft, creamy and gratin composition. The meat, made tender by boiling, is accompanied by the melting consistency of the potatoes and a covering of soft bread crumb soaked in milk, enriched by the intense aroma of saffron threads. Parmigiano Reggiano and onion give depth to the mixture, while mozzarella and hard-boiled eggs complete the surface with a stringy note and richer texture. Baking brings the layers together and makes the dish compact, warm, and easily portioned. This recipe is recommended as a traditional dish. It can be served fresh from the oven or eaten cold, maintaining its hearty character and variety of textures.

Instructions

Voice reading

8 steps · natural Italian voice

Boil and debone the chicken

Boil the chicken in lightly salted water until the meat is very tender and easily separates from the skin and bones. Drain, let cool enough to handle, then skin completely and chop finely. The meat should be soft and uniform, with no large chunks.

Prepare the baking pan

Grease the bottom and sides of the pan with butter. baking pan, then sprinkle it with breadcrumbs. Distribute it evenly, so as to create a thin coating and facilitate the detachment of the mixture during serving. Remove any excess, loose breadcrumbs.

Prepare onions and eggs

Boil the onions and, when soft, chop or slice them very thinly. Boil the eggs, let them cool, peel them, and slice them thinly. The onions should be tender, while the eggs should retain their whole, firm slices.

Dissolve the saffron

Add the saffron threads to half a glass of milk and stir thoroughly. Let the milk color and flavor evenly, then set aside. Divide the flavored milk into two parts: a larger portion for the dough and the remaining portion for the finishing touch.

Arrange the potatoes and chicken

Slice the already boiled potatoes and arrange them on the bottom of the baking pan and along the sides, creating an even layer. Spread the shredded chicken on top and level it without pressing it down too much. The base should be firm and evenly covered, so as to support the next layer.

Prepare the mixture

Put the soft bread crumb fresh in the milk and wait for it to start to dissolve. Add the Parmigiano Reggiano grated, chopped onion, two thirds of the saffron milk, two tablespoons of olive oil and a little salt. Work vigorously with a wooden spoon until you obtain a smooth, soft and dense mass.

Complete the baking pan

Pour the mixture Spread the mixture over the chicken and spread it out until completely covered. Sprinkle the shredded or very thinly sliced mozzarella over the top, then top with the hard-boiled egg slices. Finish by drizzling the remaining saffron milk, making sure it reaches the surface without pooling.

Bake in the oven

20 min

Bake it baking pan in very hot oven and cook for about 20 minutes. Remove the chicken when the surface appears hot and evenly gratinated, with the mozzarella softened and the mixture well-arranged. Serve the dish hot or let it cool completely, depending on your preference.

Chef's Tips

The editorial staff recommends working on the soft bread crumb in milk with Parmigiano Reggiano, onion and saffron, until you get a mixture smooth and thick enough to cover the chicken without dripping.