I love everything to do with summer cooking and this dish is really light perfect for summer evening with a glass of wine. And i got to use my saffron i bought out in Egypt
To begin with you need
1 tbsp oil
8 chicken thighs
1 onion roughly chopped
1 clove of garlic finely chopped
100 ml white wine
500 ml chicken stock
a pinch of saffron
175 g paella rice
1 tbsp clear honey
200 g roasted red pepper roughly chopped
100 g fine green beans cut in half
2 tbsp flat leaf parsley
to begin with turn the oven on 180c fan 160c
heat half the oil in a large ovenproof pan and season the chicken with salt and pepper then brown them all over till golden, Remove from the pan and leave to rest.
add the remaining oil to the pan along with the onion for 5 -10 minutes then add the garlic & cook for a further minute. pour in the wine and let bubble for 2-3 mins i like this part because i can have a glass of wine whilst cooking chefs perk. add the stock and saffron, rice, honey and peppers bring to the boil then place the chicken back on top, cover tightly with a lid and place in the oven for 35 40 minutes or until the rice is tender.
at the end garnish with parsley and add the green beans boiling them for 4 mins.
i served mine with a crusty white baguette