LOUISIANA CHICKEN COURTBOUILLON WITH SAFFRON

LOUISIANA CHICKEN COURTBOUILLON WITH SAFFRON image

Yield 8 bowls

Number Of Ingredients 13

1 1/2 T vegetable oil
two 3 1/2 lb. chickens, cut into serving pieces
1/4 C flour
1 onion
2 celery stalks, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
two 28 oz. cans Italian plum tomatoes including the juice
3 cups chicken stock
1/2 t crumbled saffron threads
cayenne to taste
1 1/2 C thinly sliced scallion greens
parsleyed rice (seperate recipie)

Steps:

In a large heavy skillet, preferably cast-iron, heat the oil over modderately high heat until it is hot but not smoking and in it brown the chicken, patted dry, in batches, transferring it with a slotted spoon as it is browned to a large kettle. Pour off all but 1/4 cup fat from the skillet, stir in the flour, and cook the roux over moderately low heat, stirring constantly with a wooden spatula, for 15 to 20 minutes, or until it is the color of peanut butter. Add the onion, the celery, and the bell pepper and cook the mixture, stirring occasionally, until the vegetables are softened. Stir in the garlic, cook the mixture, stirring, for 1 minute, and add the tomatoes with the juice, breaking them up with the spatula. Transfer the tomato mixture to the kettle and stir in the stock, the saffron, and the cayenne. Bring the liquid to a boil, simmer the mixture, stirring occasionally, for 1 hour, and stir in the scallion greens and salt to taste. Serve the Courtbouillon over the parsleyed rice in soup plates. Serves 8 to 10.