Saffron-Butter Poached Chicken

Dear Rumi joon,
I hope this recipe comes to you with ease when you want to impress your friends one day by making an exotic Persian dish minus the fuss. Why fuss you ask me? Well you see sweetie, Persians make everything complicated-especially cooking! Ask any grandmother for a recipe and their measurements involve "half an index finger of turmeric, 2 handfuls and a baby's toe of rice, and counting bubbles when you want to begin the simmering process".
So here's your Nanni joon's recipe that I tweaked over the years after carefully converting these measurements for the everyday household:

I like to use bone-in chicken thighs since it is less likely to dry, but you can use any cut.

(4) bone-in, skin less free range chicken thighs, washed, pat dry
(1) small onion, diced
(1) clove garlic, minced
(2.5) cups free range chicken stock
(3) tbsp olive oil
Half stick of unsalted butter
Teaspoon ground saffron infused in 1/4 cup boiling water for 10 min
S/P to taste

Heat the oil in a heavy bottom braising pan, or deep skillet on medium high heat.
S/P both sides of chicken and sear both sides. Remove from heat.
Meanwhile, sauté the onions and garlic just till translucent.
Deglaze the pan with the chicken stock and scrape using a wooden spoon.
Simmer for 10 minutes and add the seared chicken.
Liquid should just barely cover chicken. Add water if needed. Reduce to medium heat.
Cover and cook for 30 min.
Stir in the butter and saffron. Reduce heat to medium low and lightly simmer for 15-20 min. This will also create a silky saffron butter sauce.
Serve chicken on a pillow of fragrant basmati rice with the sauce lightly poured over.
nousheh joon (Bon a petite)

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