Lemon Chicken with Saffron

Ingredients

• 800 g small new potatoes
• 1 chicken (ca. 1400 g)
• 3 Garlic cloves
• 2 onions
• Salt
• Pepper (freshly ground)
• 2 tbsp clarified butter
• 0.1 g saffron powder (1 sachet)
• 2 tsp coriander powder
• 150 g green olives (pitted)
• 1 untreated lemon (zest and juice)
• 300 ml poultry broth
• 100 ml Noilly Prat
• coriander leaves (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Peel the potatoes. Wash the chicken, pat dry with kitchen paper and cut into 8 portions (separate drumsticks, cut through the joint; separate the breast with bone and quarter). Peel the garlic and press through a press, peel the onions and slice thinly. Salt, pepper and rub the chicken pieces with the garlic.

3. 3.

   Heat clarified butter in a pan and lightly brown the chicken pieces on all sides. Add the onions and cook until translucent. Stir in saffron and coriander powder and toast briefly. Spread the pan contents, potatoes and olives in a large baking dish, mix lemon zest, juice, broth and Noilly Prat, then pour over.

4. 4.

   Bake for about 50 minutes until the potatoes can be pierced easily. Plate and garnish with coriander leaves.