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Saffron Chicken Breasts with English Pea Puree, Pea Shoots, and Mint


Ingredients

  • 1/4 teaspoon saffron threads
  • 3 tablespoons butter, room temperature
  • 4 tablespoon extra-virgin olive oil, divided
  • 6 large boneless chicken breast halves with skin
  • 2 tablespoons chopped fresh Italian parsley
  • 1 tablespoon (scant) finely grated lemon peel
  • 3 teaspoons fresh thyme leaves, divided
  • 1 1/2 cups sliced green onions (white parts only)
  • 1/2 cup sliced green onions (green parts only)
  • 6 cups loosely packed fresh pea shoots or pea sprouts (about 4 ounces)
  • 1/4 cup torn fresh mint leaves
  • 2 teaspoons fresh lemon juice

Recipe Preparation

  • Stir saffron threads in dry skillet over medium-low heat just until brittle and slightly darkened, being careful not to burn saffron, about 20 seconds. Transfer saffron to mortar and grind with pestle to fine powder. Mix butter and half of ground saffron in small bowl to blend; cover and refrigerate. Add 2 tablespoons oil to remaining saffron in mortar, scraping sides and bottom of mortar with rubber spatula to blend well.

  • Place chicken breasts in large bowl. Add saffron oil, parsley, lemon peel, and 2 teaspoons thyme leaves; toss to coat chicken. Cover and refrigerate at least 4 hours or overnight.

  • Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat. Sprinkle chicken with salt and pepper. Add 3 chicken breasts to each skillet, skin side down. Cook until skin is deep golden brown, about 6 minutes. Turn chicken over; reduce heat to medium and cook until chicken is cooked through, about 8 minutes longer. Transfer chicken to platter; cover and keep warm.

  • Add white parts of green onions and remaining 1 teaspoon thyme to one skillet; sauté over medium heat until onions are translucent, about 3 minutes. Add saffron butter, pea shoots, green parts of green onions, and 1 tablespoon water; stir until pea shoots are barely wilted, about 10 seconds. Remove from heat; stir in mint and lemon juice. Season to taste with salt and pepper.

  • Divide English Pea Puree among 6 plates. Top with chicken. Spoon pea shoots mixture and juices over and serve.

Reviews Section

English Saffron Bread recipes

This is a very hearty bread. Great to pair with soups or cut into thick slices and toast. ( more )

•In large bowl, dissolve sugar and yeast in the warm water. Stir and let sit (proof) about 5. ( more )

My neighbor makes this all the time and I love it. A neat way to have bread without heating . ( more )

Combine 3 cups flour, yeast, sugar, salt and soda in large bowl. Heat milk and water until w. ( more )

there is always a time when you are in thought. i had these items & i put this Delicious . ( more )

cook beans put aside cook rice put aside. in a med pan saute onion garlic & celery in extra. ( more )

Prep: 60m Cook: 2700m Servs: 6

Stir saffron threads in dry skillet over medium-low heat just until brittle and slightly da. ( more )

"This bread has the chewy consistency of English muffins. It's especially good toasted!" ( more )

Warm the milk and water in a small saucepan until very warm (125 degrees F/50 degrees C). Li. ( more )

Prep: 60m Cook: 25m Servs: 20

"Most of my cooking and baking is from scratch, and I think it's worth the time and effort. . ( more )

In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm m. ( more )

Prep: 20m Cook: 35m Servs: 32

When I landed on this recipe while surfing the web, I had to try it. I'm so glad it did. The. ( more )

Put ingredients in the machine in the order listed. Start the dough cycle. When the cycle is. ( more )

Sightly sweet and nutty, these Englis muffins stick to your ribs with out being too heavy. F. ( more )

Combine according to your manufacturer's directions using the dough or manual cycle. Remove . ( more )


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Saffron Chicken Breasts with English Pea Puree, Pea Shoots

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  • Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat
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From Sunday Suppers at Lucques: Seasonal Recipes from Market to Table Sunday Suppers at Lucques by Suzanne Goin and Teri Gelber

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From The A.O.C. Cookbook The A.O.C. Cookbook by Suzanne Goin

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Slow cooked duck by Tom Kerridge

We already had a great little business, but Great British Menu became one of the most pivotal moments in the pub’s history. The programme is very special: it shines the spotlight on quality British produce and showcases food and restaurants around the UK, which is brilliant because that underlines that our world isn’t just about London and the Southeast.

To get to the final, you compete in ‘heats’, and in 2010, my cook-off location was Waddesdon Manor, which is near Aylesbury. So, to me, the obvious thing to cook was something with Aylesbury duck. These ducks taste amazing and they’re from a small-scale producer – everything Great British Menu is about. Since an important part of our Hand & Flowers menu includes chips on the side (we’re a pub, after all), I decided to make the ultimate chips, cooked in duck fat.

I needed peas, too. So, I went down the route of petits pois à la française, except, instead of using bacon, which you’d normally do, I used crisp-fried duck leg confit. And then I finished the dish with a gravy that uses honey from the Waddesdon estate.

It all added up to a winner. I remember one Saturday night after the banquet was televised, we did 84 covers and served 78 portions of duck in one sitting. The success of this dish has been extraordinary.

To prepare the duck
2 large Aylesbury ducks, about 2kg each
3 tsp ground mace

Remove the legs and wings from the ducks and take out the wishbone (reserve for the faggots, gravy etc., see right and overleaf). Remove the excess fat and skin, placing it all in a frying pan. Now carefully cut away the backbone you should be left with the crown.

Place the pan of fat and skin over a low heat to render the fat out. Set aside for later use. Score the skin on the duck crowns and rub in the mace. Heat a heavy-based frying pan over a medium high heat. Add the duck crowns and sear on all sides for 5–10 minutes to render the fat and give the skin a good golden colour. Remove the
duck crowns from the pan and allow to cool.

Put each duck crown into a large vacuum-pack bag and vacuum-seal on full pressure. Immerse in a water-bath at 62°C and cook for 1½ hours. Lift out the vacuum-pack bags and remove the ducks. Carefully cut the breasts from the crowns. Cover and refrigerate until ready to cook.

Duck gravy
500g duck bones and wings, chopped
A little vegetable oil for cooking
4 carrots, peeled and chopped into 3cm pieces
4 celery sticks, cut into 3cm pieces
1 onion, peeled and diced into 3cm pieces
1 garlic bulb, cut across in half, through the equator
150g runny honey
4 cloves
2 litres chicken stock (see page 400)
50ml soy sauce
About 500g unsalted butter
Lemon juice, to taste (optional)
Sea salt and freshly ground pepper

Preheat the oven to 205°C/Fan185°C/Gas 6–7. Put the chopped duck bones and wings into a roasting tray and roast in the oven for about 25–30 minutes until golden brown and caramelised.

Heat a little oil in a large heavy-based saucepan over a medium-high heat. Add the chopped carrots and colour until darkly caramelised. Add the celery, onion and garlic and similarly colour until well browned.

Remove the duck bones and wings from the roasting tray and add them to the saucepan. Drain off the excess fat from the roasting tray, then add the honey and cloves to the tray. Place over a medium heat and take the honey to a dark golden caramel. Add a splash of the chicken stock and the soy sauce to deglaze the tray, stirring to scrape up the sediment.

Add the liquor to the duck bones and vegetables. Pour in the rest of the chicken stock and reduce down by half, to 1 litre. Pass the liquor through a muslin lined sieve into a clean pan and skim off any excess fat from the surface. Add 250g butter to every 500ml duck liquor and reduce down until it has emulsified into the sauce. Season with salt and pepper and add a little lemon juice if required. Set aside for serving.

Duck faggots
250g minced duck leg (skin on)
50g minced chicken liver
50g breadcrumbs
1 medium free-range egg
5g salt
2g cracked black pepper
100g caul fat, soaked in cold water for 30 minutes

Put all the faggot ingredients into a bowl and mix well until evenly combined. Divide and shape the mixture into 50g balls. Wrap each one in caul fat to enclose. Steam the duck faggots at 100°C for 20 minutes. Remove from the steamer and allow to cool, then chill until needed. When ready to serve, preheat the oven to 205°C/Fan 185°C/Gas 6–7. Place the faggots on a baking tray and bake for 8 minutes. Hold the faggots in the duck gravy until ready to plate up.

Duck legs & peas
2 duck legs
1 star anise
½ cinnamon stick
10 black peppercorns
1 tsp coriander seeds
1 tsp fennel seeds
1 tbsp rock salt
2 bay leaves
About 300ml duck fat
500g freshly podded peas
4 tbsp runny honey
A little vegetable oil for cooking
2 large banana shallots, peeled and finely diced
100ml chicken stock
2 Gem lettuces, finely sliced
20 small mint leaves

Preheat the oven to 150°C/Fan 130°C/ Gas 2. Put the duck legs into a large ovenproof pan or flameproof casserole. Tie the spices together in a muslin bag and add them to the pan with the rock salt and bay leaves. Pour on enough duck fat to cover and bring to the boil over a medium heat. Transfer the pan to the oven and cook for 3½ hours or until the duck legs are soft. Leave them to cool in the duck fat. Once cooled, remove from the fat and place in the fridge. Meanwhile, add the peas to a pan of boiling salted water, bring back to the boil and blanch for no longer than 1 minute. Immediately drain and refresh in iced water. Drain and set aside.

Preheat the oven to 205°C/Fan 185°C/Gas 6–7. Place an ovenproof heavy-based frying pan over a medium-high heat. Add the duck legs, skin side down, and place in the oven for 10–12 minutes to crisp up. Remove the duck legs to a plate and add the honey to the pan. Allow to caramelise, then pour over the duck legs and allow to cool. When ready to serve, heat a little oil in a saucepan over a medium heat. Add the shallots and sweat for 10–15 minutes until softened. Add the peas and stock and bring to a simmer. Meanwhile, flake the duck leg. Stir the duck meat into the peas with the lettuce and mint. Divide between 4 small serving pots.

Duck fat chips
15 large potatoes for chipping
2.5 litres duck fat for deep-frying

Cut a slice from the top and bottom of each potato, then press an apple corer through from top to bottom to make round cylinder chips. Put the cut chips into a colander under cold running water to wash off some of the starches. Now add the chips to a pan of boiling salted water, bring back to a simmer and poach for about 10 minutes until just soft, but still holding their shape. Drain on a perforated tray and leave
to cool.

Heat the duck fat in a deep-fryer to 140°C. Lower the chips into the hot fat in a wire basket and deep-fry for 8–10 minutes until the oil stops bubbling. Remove the chips from the fryer, drain and leave to cool. Set aside until needed. When ready to serve, heat the duck fat to 180°C and deep-fry the chips for about 6–7 minutes until golden
and crispy. Remove, drain on kitchen paper and season with salt.

To serve
2 tbsp runny honey
50g unsalted butter
Pea shoots, to garnish

Just before serving, preheat the oven to 200°C/Fan 180°C/Gas 6. Heat a little oil in a heavy-based ovenproof frying pan over a medium-high heat. Add the duck breasts, skin side down, and fry for 3–4 minutes to crisp up the skin, then place in the oven for 4–5 minutes to heat through. Pour off any excess fat from the pan, then add the honey and butter and turn the duck around in the pan to coat in the honey glaze.
Remove the duck breasts to a warmed plate and rest in a warm place. Increase the heat under the pan to caramelise the honey glaze then pour it over the duck breasts.
Serve the duck breasts with the duck legs and peas, duck faggots, gravy and chips. Finish with a garnish of pea shoots.

Cook more from this book
Smoked haddock omelette
Vanilla crème brûlée

Buy this book
The Hand & Flowers Cookbook
£40, Bloomsbury Absolute


Creamy Cilantro Sunflower Seed Dressing

This cilantro sunflower seed dressing was created when we needed something quick & easy for a dinner side salad. It’s cashew-free, soy-free, plant-based, and now a go-to anytime we need something fast, flavorful, and nourishing. Just 5 simple ingre…

This cilantro sunflower seed dressing was created when we needed something quick & easy for a dinner side salad. It’s cashew-free, soy-free, plant-based, and now a go-to anytime we need something fast, flavorful, and nourishing. Just 5 simple ingredients, a blender, and 10 minutes required. Let us show you how it’s done!

Sunflower seeds are the creamy base for this dressing. They’re a mild-flavored, nut-free alternative to cashews, and they’re packed with vitamin E, selenium, vitamins B5 & B6, folate, zinc, and more (source).


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