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1
You will need to trim excess fat off chicken.
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2
Dry chicken and sprinkle with salt and pepper.
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3
Slice one white onion into rings.
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4
Heat 4 tablespoons extra-virgin olive oil in heavy dutch oven or large pot with lid on medium-high heat.
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5
Working in small batches, add chicken and cook until seared and golden brown to lock in juices, approximately 5 minutes.
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6
Transfer chicken to plate with paper towel to absorb oil.
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7
Saffron Brew.
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8
Heat 1 Cup of water to a boil in small pan.
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9
Pestle 4 tablespoons of good quality saffron.
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10
Add to boiled water to create a saffron brew, stirring for 3 minutes.
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11
Let brew steam in a closed glass container for 5 minutes till golden yellow.
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12
Add one to two cups of water to dutch oven or large pot with lid, preferably glass to watch chicken.
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13
Add chicken and top with the sliced rings of onion.
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14
Heat on medium high then add Saffron brew; bring to rolling boil.
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15
Return chicken to pot.
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16
Reduce heat to medium, cover, and simmer until chicken is cooked through; braising for approximately 30 minutes.
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17
When the liquid has reduced to 1/4 add 3/4 cup of Ranch dressing.
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18
Stir till creamy.
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19
Dreamy!
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20
Season to taste with salt and pepper.
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21
Transfer chicken to platter and drizzle saffron sauce over dish .
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22
Simply delicious!
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23
Garnish with Rosemary or Thyme.
