Instructions: * Note: To roast saffron, fold grains in a piece of paper, place paper on hot plate or any hot surface until paper begins to brown. Remove saffron from paper and crush with pestle in a mortar or bowl.

Dredge chicken in flour and brown with chopped onion in hot olive oil. Add minced garlic when onion is brown. Sprinkle with 1 tablespoon flour and toasted saffron. Brown flour, stirring to prevent burning. Salt and pepper lightly. Add white wine and let liquid reduce to half. Put in bay leaf, thyme, and parsley, all tied together. Pour in boiling water to barely cover fowl. Cook slowly with lid until tender. If sauce is not thick enough when chicken is almost done, finish cooking with lid off; if necessary, put sauce in separate pan and boil it down.

Just before serving, transfer chicken to warmed serving platter, strain sauce slowly into lightly beaten egg yolks while stirring constantly and vigorously. Pour over chicken and serve at once.

Comments:
This recipe can be made with two or three young chickens instead of a large stewing chicken. The cooking is then reduced from 1 1/2 to 2 1/2 hours to 1/2 to 3/4 hour.

This recipe is traditionally served with plain boiled rice. The "Basic Recipe For Plain Boiled Rice" is included in this database.

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