I start saying that this recipe is really very delicate, especially for those who savor the flavor of saffron.
- Half glass whit wine
- Piece of white onion
- Salt& peper
- Red sweet pepper
- Yellow sweet peper
- Plain flour
- Anchovies Oil(or Olive extra vergin Oil)
Cut the red sweet peppers into strips (julienne type)
You fry the red sweet peppers with oil (I used some anchovies oil to give even more flavor) add salt and pepper, and cook allready (suppost be soft) set aside,keep the pan smeared with anchoviesoil (do not clean)
The chicken fillets, cut them into small pieces (as cubital)
Throw them in the flour
Meanwhile add the saffron in a bowl with some water, and leave it for a while (until the water becomes yellow)
When everything is ready, take back the pan that you fried the peppers, and fry slightly a some white onion, add the chicken pieces with flour and fry on low heat …
Do half fade cooking with some white wine and add the water with saffron and do continue cooking.
If you see you’re getting a thick cream,that it means…. the pieces of chicken are ready.
To get a extra sauce, I put a yellow pepper in a blender (empty inside) and I add a bit of water with saffron, I had left .
I mix all it with the blender over and then I put a bit of butter, and I reheated everything on fire … and here is the yellow sauce.
Picts made by FotoMaskaGrafia