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Braised Chicken with Saffron Fettuccini Noodles

Here's how you make Braised Chicken with Saffron Fettuccini Noodles
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  • Servings: 4
  • Prep: 20-25m
  • Cook: 1.5h
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 chicken (3 - 4 pounds)
  • 2 tablespoons olive oil
  • Kosher or coarse sea salt, to taste
  • Freshly ground black pepper, to taste
  • 4 cups rich chicken stock (important to use a good quality stock, please don't use the washed out in flavor canned. If you don't have a homemade stock, use Better than Bouillon brand and the like)
  • 4 pinches saffron threads
  • 1 - 2 tablespoons olive oil
  • 1 medium onion, thinly sliced
  • 1 fennel bulb, thinly sliced
  • 6 cloves garlic, peeled and thinly sliced
  • 1 cup leeks, thinly sliced
  • 1 tablespoon tomato paste
  • 1 cup dry white wine
  • 1 teaspoon chili flakes (or to taste)
  • 2 stems fresh thyme
  • 1/4 cup Pernod liquor (optional)
  • 1 pound egg fettuccini pasta (dried)
  • 14 cup scallions or chives, chopped, for sprinkling over the top
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Chicken and Sauce

  • Step 1: Quarter chicken into 2 breasts and 2 whole leg pieces, saving back and wings for later use, such as for making stock. Dry chicken pieces with paper towels and season the chicken generously with salt and black pepper, to taste.

  • Step 2: Bring the chicken stock to a gently simmer in a saucepan; add saffron threads and keep warm; setting it aside.

  • Step 3: Heat olive oil in a deep sauté pan or Dutch oven large enough to hold chicken pieces in a single layer (depending on the size of your pan, you may need to do it in batches). Add chicken, skin side down, and brown on both sides over high heat until golden. Set chicken aside, wipe out pan.

  • Step 4: In the same pan, bring heat to medium, add additional olive oil (1 - 2 tablespoons), cook onions, leeks, garlic, and fennel over medium heat, stirring until soft but not browned, 5 - 8 minutes. Add tomato paste, and stir 2 - 3 minutes more. Add wine, 2 cups of the saffron infused stock, chili flakes, and fresh thyme, and simmer for 20 minutes.

  • Step 5: Return chicken pieces with any accumulated juiced to pan, and add Pernod, if desired. Add enough of the remaining stock to come halfway up chicken. Simmer for 20 minutes before removing breasts. Simmer another 15 minutes and remove leg pieces. Strain cooking liquid, discarding solids, and season resulting sauce to taste with salt and pepper.

  • Noodles

  • Step 6: Cook noodles according to package instructions in a large pot of lightly boiling water to which you've add 2 tablespoon salt.

  • To Serve

  • Step 7: Place the finished sauce into a pan large enough to hold all of the noodles. Toss sauce with noodles, then divide between 4 warm bowls and top each with a piece of chicken.

We hope you enjoy this recipe!

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