Saffron/Cucumber Chicken: Don't Go There

Vitriola · Post by **Vitriola** » Mon Dec 06, 2004 6:24 pm

It sounded good, in theory. Chicken in a wine/stock sauce with saffron, cucumbers, tomatoes, onions.

Inedible.

Couldn't even eat the cucumbers. For some reason this came out bitter and acidic, which I blame on the tomatoes and the saffron they wanted. This is the first time we pulled the pizza card after tossing everything in the trash.

pinback · Post by **pinback** » Mon Dec 06, 2004 6:35 pm

I would prefer to hear about the techniques involved here. Because chicken, wine, saffron, tomatoes, and onions all mix well, generally speaking. Cucumbers too, I suppose.

So, can you explain what you did? Maybe I can help. I'm a professionally trained cook, you know.

Vitriola · Post by **Vitriola** » Mon Dec 06, 2004 6:53 pm

Well, it might have at least been edible if I hadn't burnt the onions, not used yellow onions which were on sale so I decided to try instead of my usual white onions, and even though I added the tomatoes at the end, not added them too soon for them to keep their consistancy, so they didn't add alot of acidity to the sauce.

I did this- browned chicken, removed. Cooked onions, added broth and wine, added cucumbers because they were cut thick, added tomatoes, re-added chicken, all while adding some salt, pepper, and garlic.

I thought Newton would at least eat the chicken. Not so. Maybe a nice cucumber salad next time I want to eat them, not involving cooking them at all. And a nice white wine/cream sauce.

Shut up, Bruce.

Micheal Irvin · Post by **Micheal Irvin** » Mon Dec 06, 2004 6:59 pm

This meal got---

JACKED UP!

pinback · Post by **pinback** » Mon Dec 06, 2004 7:03 pm

Well, yellow onions are better for cooking, so I dunno what the fuck your problem with yellow onions is.

But. Yeah, shoulda added that leftover cream to the sauce at the end! That woulda mellowed that bitch right out.

(And a ton of butter.)

pinback · Post by **pinback** » Mon Dec 06, 2004 7:05 pm

Also, a little sugar would counterbalance the acidity of the tomatoes. (That's why they add it to Italian red sauces.)

pinback · Post by **pinback** » Mon Dec 06, 2004 7:07 pm

Also, do this with wine: (If you already do, then never mind)...

Don't just add it along with the stock/broth. Add it first, deglaze, and boil almost all of it off before adding the rest of your shit. That way, all you get from it is tang and flavor, and none of that winey-ness which has ruined so many a-home-cooked meal.

Vitriola · Post by **Vitriola** » Mon Dec 06, 2004 8:11 pm

Ok, if you can make this recipe into a good meal, you will be Iron Chef Ben forever in my heart.

pinback · Post by **pinback** » Mon Dec 06, 2004 8:22 pm

I now consider this:

A challenge.

(I do find it funny that I've found the exact same (word for word) recipe for this on the web in no less than four different places, as this appears to be the only recipe for this dish ever invented in the history of cooking. Perhaps everyone else gave up immediately as well.)