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1
Toast the saffron in a small pan over medium heat until it just dries and becomes brittle.
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2
Pound the saffron to a fine powder in a mortar.
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3
Dab a tablespoon of the softened butter into the saffron powder, using the butter to scoop up about half of the powder.
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4
Set aside.
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5
Stir 4 tablespoons olive oil into the mortar, scraping with a rubber spatula to incorporate all of the saffron powder.
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6
Toss the chicken breasts gently with the saffron oil, 2 teaspoons thyme, the parsley, and the lemon zest, coating the chicken well.
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7
Marinate in the refrigerator at least 4 hours, preferably overnight.
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8
Heat a large saute pan over high heat for 2 minutes.
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9
Season the chicken with salt and pepper on both sides.
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10
Swirl in 1 tablespoon olive oil and wait a minute.
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11
Place the chicken, skin side down, in the pan (you might need to cook the chicken in batches).
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12
Cook for 3 to 4 minutes, until the skin is crispy and golden brown.
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13
Turn the breasts over, reduce the heat to medium-low, and cook them a few more minutes, until just cooked through and springy to the touch.
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14
Transfer the chicken to a resting rack.
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15
Return the pan to the stove over medium heat for 1 minute.
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16
Add the remaining 2 tablespoons butter, and when it foams, add the sliced spring onions, sugar snap peas, 1/2 teaspoon salt, a pinch of pepper, and the remaining teaspoon thyme.
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17
Cook over medium heat 2 to 3 minutes, stirring, until the onions are translucent.
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18
Add the saffron butter and 1 tablespoon water.
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19
Swirl the pan, and when the liquid comes to a simmer, toss in the pea shoots and onion tops.
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20
Immediately remove the pan from the heat, and squeeze a little lemon juice over the vegetables.
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21
Taste for seasoning.
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22
Arrange the chicken on a large warm platter and spoon the vegetables over it.
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23
Serve with the hot Parmesan pudding.
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24
Preheat the oven to 350F.
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25
Heat a medium pot over medium heat for 1 minute.
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26
Add the butter, and when it foams, whisk in the flour, 1 tablespoon at a time, and cook for about 5 minutes, being careful not to let the flour brown.
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27
Slowly pour in the milk and cream, whisking constantly to incorporate it.
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28
The butter and flour will seize up and get pasty at first.
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29
Continue whisking vigorously as you add the liquid, and the mixture will become smooth.
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30
Cook a few more minutes, until warm to the touch.
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31
Remove the pan from the heat.
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32
Whisk the egg and egg yolk together in a small bowl.
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33
Slowly drizzle the eggs into the cream mixture, whisking continuously until combined.
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34
Stir in the cheese, and season with a heaping 1/2 teaspoon salt.
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35
Pour the mixture into an 8-by-6-inch (or equivalent) baking dish, and cover tightly with foil.
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36
Place the baking dish in a roasting pan, and add hot water to the pan until it comes halfway up the outside of the custard dish.
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37
Place the pan in the oven, and bake about 1 hour, until the pudding is just set.
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38
Marinate the chicken the night before serving.
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39
You can make and bake the pudding ahead of time and refrigerate it covered.
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40
Bring it to room temperature about an hour before serving, and rewarm it in a 400F oven 15 to 20 minutes, uncovered, until its hot and begins to brown slightly around the edges.
