This will be a quick no-frills post…
The most significant aspect of this meal was that I flavored everything with Saffron Butter, which was made by combining saffron threads with organic cream butter and sea salt, and melting in the microwave. By the way, saffron is arguably the most expensive spice in the world.
To season my organic chicken I added smoked paprika and dried tarragon to the saffron butter mixture, poured that on the chicken pieces, and rubbed it in well (even underneath the skin).
Next the chicken pieces were pan fried, using a thermometer to ensure to check for doneness (165-deg internal temperature for chicken).
The pan was deglazed with white wine, a little butter was added with some sliced mushrooms, and a very flavorful sauce was created.
The potatoes…they were boiled whole, smashed in a large bowl with a little milk and another batch of saffron butter, and whipped with a large whisk until fairly smooth. The rich color and flavor that the saffron provides is simply amazing.
Here’s the plated dish…simple…delicious…