Poached Chicken, Paella Arancini and Saffron Sauce.

Poached Chicken, Paella Arancini and Saffron Sauce.



  • 4, skinned. Chicken Breast
  • 1L Chicken Stock
  • 25g Butter
  • 25g Flour
  • 500ml Milk
  • Large Pinch Saffron
  • 2 Cloves Garlic
  • Arancini

  • 300g Leftover Paella/Risotto
  • 150g Breadcrumbs
  • 3 Tbsp Flour
  • 2 Eggs
  • New Potatoes(Anya)



  1. Heat the milk with the saffron and garlic. Bring to a boil, remove and let it infuse for 30mins. If it isn't bright yellow add a touch more saffron.
  2. Poach the chicken breasts in the stock for 20mins at a simmer. Do not let it boil or the breast will dry out. Remove the breasts and keep to one side covered in foil. Use 200ml of this stock and reduce it by half. Add this to the milk.
  3. Make a roux with the flour and butter, gradually incorporate the milk/stock mixture to make a nice thick glossy sauce. Season with sea salt and white pepper.
  4. For the arancini, make balls of the rice mixture. Carefully roll them in flour then egg then breadcrumbs. Either deep or shallow fry until golden all over. These can be prepared ahead and reheated in the oven.
  5. Wilt some spinach in a knob of butter, place this in the centre of a plate. Adorn with new potatoes and then balance the chicken breasts on top. Spoon over the saffron sauce and place 3 arancinis around the plate.


  1. I was making arancini yesterday funnily enough, using a similar recipe to yours – so delicious! Will have to give this a try.

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