Savory Saffron Chicken

Shari shares with us her full menu for a quick and healthy weeknight meal, as well as her fabulous, generational knowledge on the virtues of saffron and old- fashioned savory roasting pans! She, like all our family back east, is an incredible cook who knows how to make everything with perfection.

Recipes: Roast Chicken Breasts, Grilled Rainbow Peppers and Blue Cheese Dressing

From: Shari

I had to give second thoughts as to what my “go to” “standby” dinner is…….it doesn’t sound too exciting to be honest. I always have bone in chicken breasts on hand  because they are healthy and just about any vegetable or potato can go with them.

That being said, I do have my standards for baked chicken breasts, they must be drizzled in EVOO (extra virgin olive oil), sprinkled with kosher salt and fresh ground pepper….and ta da! …..saffron.  When Lola was your Grandmother and Mary, Ethel, and Helen are your Moms and Aunts…….you know about the virtues of saffron. Not only that, they keep you supplied with the precious stuff.

And here is the final touch for my baked chicken– it’s always done in a Savory roaster– if you don’t know about them….Google.  They are not just any roaster, actually they ARE your Mother’s roast pan. At this point in my life, with decreased population in my house, I use my Savory, Jr. the most and they do seem to be hard to find…..though they can  be hunted down– mostly as second hand stores or estate sales.  They say the secret is the hollowed out bottom. All I know is that they do a great job…..roast faster and yield lots of juice.  They come in 3 or 4 sizes.  Check e-bay….though you usually can find them in Lancaster County much cheaper.

So, all that being said, this is what I do:

Roast Chicken Breasts

Drizzle with EVOO
Sprinkle with kosher salt and pepper to taste
Sprinkle each breast with a few threads of saffron.

Bake covered at 350 about 45 min…….and I ALWAYS bake mine in a Savory Roaster.  Because of the saffron……the result will be golden brown with beautiful amber colored juices.

This night I served with some left over rice from night before and a new favorite which is a recipe from the March Southern Living.

Grilled Rainbow Peppers

Quarter number of peppers (mix of red, orange and yellow) you intend to prepare.  Coat with vegetable cooking spray.  Grill on a 350-400 degree heated gas grill…..covered….five minutes on each side or until tender.  Arrange cut sides up on plate or serving platter.  Whisk together 3 T. EVOO, 2 T. balsamic vinegar and 1 T. brown sugar and drizzle over peppers.  Sprinkle with crumbled feta or goat cheese, torn basil leaves and salt and freshly ground pepper to taste.

I served this with a salad……I include that in this meal plan because of the dressing that I always have on hand.  Long ago, my friend shared her Mom’s Blue Cheese Dressing recipe with me…..it’s a staple in this house…….we know it’s one of the more high fat dressings but we use it sparingly.

Blue Cheese Dressing

1/4 lb. blue cheese, crumbled (I use a bit more)
1 qt. mayonnaise
6 oz. sour cream
1/3 can evaporated milk (about 4 0z)
1/4 c. vinegar
1 heaping t. garlic powder

Blend and refrigerate!
Note:  you’ll have plenty to share…..makes a nice gift…but if you want to hang on to all of it……it keeps for a long time in the frig.

Enjoy!!