Recipe for Saffron Chicken with Potato and Courgette Bake
This savoury recipe for Saffron Chicken comes from the Mirabeau Wine kitchen in the Var. The chicken is matched with an easy side dish of potato and courgette (zucchini). It was a collaboration of the culinary talents of Jeany Cronk and a chef from Canada Jake Laderoute.
We chose locally-grown saffron in this dish (from Cotignac) as a lot of folk aren’t sure how to use this fabulous spice. There are two parts to this recipe, which makes a wonderful main course. Pair with a glass of dry crisp rosé (from Provence), for that feeling of eating outside in the South of France.
More about saffron in Provence:
Head to the pastoral Jabron Valley near Sisteron for a farm visit at le Moulin de Jarjayes, where the Bouchet family has been farming in the area for several generations. More details on this couple and the saffron farm visits here.
Saffron Chicken with Potato and Courgette Bake
Like many popular sheet-pan recipes this one is simple and tasty. Your guests will love it.
Tip: using saffron without this method of ‘blooming’ (step 3) can lead to irregular, disappointing results.
Optional for the chicken sprinkle with toasted pine nuts.