A smoky take on Chicken Thigh Soup, built on saffron and finished the way we like it. Ready in about 27 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the saffron elements, and pat the chicken thigh dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken thigh. Reduce the glaze until sticky, then turn to coat everything in a glossy lacquer.
Stir in the sherry vinegar and the rest of the saffron flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped bay and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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