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Hands-on time: 25 minutes
Total time: 40 minutes
2 1/2 cups chicken stock
2/3 cup white wine
A large pinch of saffron threads
4 4-oz boneless, skinless chicken breast halves
8 baby carrots, trimmed
4 bulbs of baby fennel, trimmed and cut in half
4 scallions, trimmed
2 zucchini, cut into 1/4-inch-thick batons
Kosher salt and freshly ground black pepper
Scant 1/3 cup finely chopped flat-leaf parsley
1 tsp grated orange zest
1 tsp grated lemon zest
1 small handful of tarragon
1 garlic clove, finely chopped
3 1/2 tbsp olive oil (optional)
3 oz boiled new potatoes
Pour the stock and wine into a saucepan and bring to a boil. Add the saffron threads, then reduce the heat to low and simmer for 5 minutes.
Meanwhile, to make the gremolata, put all the ingredients in a bowl and mix to combine. Season with salt and pepper and set aside.
Season the chicken with salt and pepper. Bring the stock back to a boil, then put the chicken in the stock, reduce the heat to low again and simmer until cooked through, about 10 minutes. Remove the chicken from the stock, cover with foil and let rest in a warm place.
Meanwhile, put the carrots, fennel, scallions and zucchini in the stock and cook for 5 minutes. Use a slotted spoon to remove the vegetables from the stock and keep warm. Increase the heat and simmer the stock until it is reduced by half, 15 to 20 minutes.
Cut each of the chicken breasts into slices against the grain on the diagonal. Divide the vegetables among individual deep plates and put the chicken slices on top. Spoon a little stock over and add spoonfuls of gremolata. Serve immediately with boiled new potatoes, if desired.
From Love Good Food by Sophie Michell