Lemon-Saffron Chicken Recipe (with Video)

1. Grind saffron into a powder.
2. Add ice, lightly crush and mix.
3. Set aside and let melt while doing the rest of the prep.
4. Generously season chicken with salt and pepper.
5. Sear in a wide pan with olive oil over high heat until both sides are golden brown.
6. Remove chicken from heat.
7. Reduce heat to medium high.
8. Add the onion to the same pan with a pinch of salt.
9. Once it begins to color, add tomato paste and paprika.
10. Let that cook for another minute before adding in the white wine.
11. Stir to incorporate then reduce until syrupy and the alcohol is cooked off.
12. Pour in the chicken stock, saffron water, and add lemon juice.
13. Bring to a simmer then reduce the heat to low.
14. Add chicken legs, then place the tarragon on top.
15. Cover and simmer for another hour–you can also do this in a 300ºF oven.
16. When the chicken is cooked, remove the lid and increase the heat to med high.
17. Reduce, while basting the chicken, until the braising liquid is thick enough to stick to the chicken.
18. Serve with rice or carb of choice.