Chicken with Saffron Rice and Warm Asparagus Salad

Ingredients

• Large pinch of saffron threads
• 3 Tbs. plus 1/2 cup dry white wine
• 1 chicken, about 3 1/2 lb., cut into 8 pieces (2 thighs,
• 2 drumsticks, 2 breast-wing portions, 2 lower-breast portions)
• Salt, to taste, plus 1/2 tsp.
• Freshly ground pepper, to taste
• 2 Tbs. olive oil
• 1 large yellow onion, finely chopped
• 3 bay leaves
• 5 garlic cloves, finely chopped
• 1 tsp. dried oregano
• 4 cups chicken stock
• 2 cups long-grain white rice
• 2 large jarred roasted pimiento peppers, seeded and chopped
• (about 1 1/2 cups)
• 1 tsp. Dijon mustard
• 1 Tbs. white wine vinegar
• 1 tsp. finely grated lemon zest
• 2 Tbs. fresh lemon juice
• 1/2 tsp. salt, plus more, to taste
• Freshly ground pepper, to taste
• 1/4 cup extra-virgin olive oil
• 1 lb. asparagus
• 1 1/2 Tbs. fresh flat-leaf parsley leaves
• 2 Tbs. capers, rinsed

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →