Saffron, Pasta and Chicken oh my!

I have been struggling with rheumatoid arthritis and fibromyalgia lately which makes cooking after working difficult. The things I have cooked have not been blog worthy until tonight. Tonight we had a dish from Bon Appetit that I have been lusting after. I love saffron! It is from the September 2010 issue and is called Paccheri Pasta with Braised Chicken and Saffron Cream. Here's the link: http://www.bonappetit.com/recipes/2010/09/paccheri_pasta_with_braised_chicken_and_saffron_cream

I started it last night because it takes almost 2 hours from beginning to end and I got home too late last night to make it and eat it. It was delicious as the flavors came together beautifully so don't hesitate to start a day ahead.

Pasta with Braised Chicken and Saffron Cream my way

4 chicken thighs, bone in, skin removed
2 tablespoons extra virgin olive oil
1/2 red onion, finely chopped
3 garlic cloves, peeled, crushed
2 cups dry white wine
1 teaspoon saffron threads, crushed
2 cups (or more) chicken broth
1/2 pound pappardelle
1/2 cup half and half
2 tablespoon white wine vinegar

Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken to skillet and cook until golden, about 7 minutes per side. Transfer chicken to plate. Add onions and garlic to drippings in skillet; sauté until onions are slightly softened, 7 to 8 minutes. Add wine and saffron to skillet; bring to boil. Continue to boil until liquid is thickened and reduced by less than half, about 8 minutes. Add 2 cups chicken broth to skillet. Return chicken to skillet; bring to boil. Reduce heat to low. Cover; simmer gently until chicken is very tender (adjust heat to prevent boiling and turn chicken over after 30 minutes), about 1 hour total. At this point you can cool the chicken and refrigerate overnight or transfer chicken to plate and cool.

If you refrigerate overnight, remove chicken and sauce from refrigerator, discard any fat on the surface and slowly re-heat. Reserve skillet with juices. Remove bones from chicken and discard. Tear chicken meat into bite-size pieces and reserve.

Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return to pot.

Meanwhile, spoon off fat from juices in skillet; discard fat. Add half and half to juices in skillet and boil until sauce is reduced and is thick enough to coat spoon, about 10-12 minutes. Stir in vinegar, then chicken pieces. Stir over medium heat until heated through, adding more broth by 1/4 cupfuls to thin sauce as needed and adding more vinegar by teaspoonfuls, if desired, about 5 minutes. Season with salt and pepper. Add pasta to chicken mixture and toss to coat. Transfer pasta to plates.

This is heart warming, comfort food. Enjoy!