Andreas Viestad S Chicken With Saffron And Cinnamon Recipe

Ingredients for Andreas Viestad S Chicken With Saffron And Cinnamon

• 4 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, or whole chicken cut into pieces)
• Garlic Cloves
• 1/4 teaspoon saffron threads
• Ground Cinnamon
• Sea Salt
• 2 tablespoons all-purpose flour
• Red Wine Vinegar
• 2 tablespoons olive oil
• White Wine
• 1/2 cup chicken livers (or 1/2 chicken bouillon cube dissolved in 1/2 cup water)

How to Make Andreas Viestad S Chicken With Saffron And Cinnamon

1. In a small bowl, whisk together 2 cloves minced garlic, 1/4 teaspoon saffron threads, 1 teaspoon ground cinnamon, 1 teaspoon salt, 2 tablespoons all-purpose flour, 2 tablespoons white wine vinegar, and 2 tablespoons olive oil until smooth.
2. Rub the spice mixture all over 4 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, or a whole chicken cut into pieces). Place in a covered dish or resealable plastic bag. Marinate at room temperature for 45 minutes, or refrigerate for up to 24 hours.
3. Preheat oven to 400°F (200°C).
4. Arrange chicken pieces skin-side up in a roasting pan. Bake for 30 minutes.
5. Add 1 cup dry white wine and 1/2 cup chicken livers (or 1/2 chicken bouillon cube dissolved in 1/2 cup water if omitting livers) to the roasting pan. Bake for another 20-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
6. Check for doneness by piercing the thickest part of the chicken with a meat thermometer or fork. Let rest for 10 minutes before serving.