Julia Child’s Creamy Chicken with a Persian Twist: Saffron Rice and Crispy Chicken Crumb

A unique take on Julia Child’s classic recipe, pairing creamy chicken with Persian-style saffron rice and a crispy topping.

If you’ve watched Julie & Julia, then you know what I’m talking about when I say Julia Child is pure magic. Her unapologetic, authentic tone and her way of just going for it in the kitchen is something I’ll always admire. French cooking has that reputation—if you’re serious about food, this is where you start. So, inspired and ready for a new culinary adventure, I went and ordered her book on Amazon. It arrived, I flipped through, and voilà: Fondue de Poulet à la Crème—a creamy, oniony, wine-laced chicken dish that had me at hello.

Now, Julia’s suggestion was to serve it with buttered green beans or cooked cucumbers. (Cucumbers? Really, Julia?) But rice was an option, and as a Persian, I took that as my cue to add a little of my own flair. So, I opted for saffron basmati rice to bring a Persian vibe to the plate. And what about the chicken skin? We weren’t just going to toss that; I baked it up nice and crispy, mixed it with toasted sourdough focaccia, and turned it into a crunchy topping. Because, let’s be honest, nobody—or at least I—wants a plate that’s all mushy textures.

So here we are, with French technique and a little Persian-inspired makeover—Julia Child meets saffron rice, with a side of crispy chicken crumb. And if I say so myself, the result was completely worth the kitchen adventure.

Ingredients

For the Chicken Simmered with Cream and Onions

• 2½ to 3 lbs cut-up frying chicken

• 4 Tbsp butter

• Salt and white pepper, to taste

• ¼ tsp curry powder

• 1½ cups thinly sliced yellow onions

• ¾ cup dry white wine or ½ cup vermouth

• 1½ cups heavy cream, plus 3-4 Tbsp additional for finishing

• Drops of lemon juice, to taste

• Fresh parsley sprigs for garnish

For the Persian-Style Saffron Basmati Rice

• 2 cups basmati rice, rinsed and soaked

• ½ tsp saffron threads, steeped in 2 Tbsp hot water

• 3 Tbsp butter

• Salt, to taste

• Water for cooking

For the Chicken Crumb Topping

• Chicken skin from the cut-up chicken

• ½ cup cubed sourdough focaccia bread, toasted until golden

• Salt, to taste

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Instructions

Step 1: Saffron Basmati Rice (Persian-Style)

1. Rinse the basmati rice until the water runs clear, then soak for 30 minutes.

2. In a pot, bring water to a boil with a pinch of salt. Add the rice and cook for about 5 minutes until it’s just starting to soften (par-boiled). Drain and rinse with cool water.

3. Melt 3 tablespoons of butter in a pot over medium heat, then layer the par-cooked rice over it. Drizzle the saffron water on top, creating a golden layer.

4. Cover the pot with a clean towel and the lid, then cook on low for 20-30 minutes, allowing the rice to steam and develop a crispy layer (tahdig) on the bottom.

Step 2: Prepare the Chicken and Onion Base

1. Dry the chicken pieces thoroughly, then season with salt and white pepper.

2. In a large skillet or heavy casserole, heat 4 tablespoons of butter over medium heat. Sear the chicken for about 4-5 minutes, just until the meat stiffens slightly (but don’t brown it). Remove the chicken and set it aside.

3. In the same skillet, add the sliced onions. Cover and cook them slowly for about 5 minutes, until they are tender but not browned.

4. Return the chicken to the skillet with the onions. Cover and let cook slowly for 10 more minutes, turning once.

Step 3: Deglaze with Wine and Add Cream

1. Season the chicken with additional salt, white pepper, and a sprinkle of curry powder.

2. Pour in the white wine (or vermouth) and increase the heat to bring it to a boil. Cook until the liquid has reduced to almost nothing.

3. Add the hot cream, reduce the heat, and bring the mixture to a gentle simmer. Baste the chicken with the sauce, cover, and let it simmer on low for 30-35 minutes, until the chicken is tender.

Step 4: Create the Chicken Crumb Topping

1. Preheat your oven to 400°F (200°C).

2. Place the reserved chicken skin on a baking sheet and bake until crispy, about 15-20 minutes. Once crispy, crumble the skin into small pieces.

3. In a bowl, combine the crispy chicken skin with the toasted sourdough focaccia crumbs and a pinch of salt. Set aside.

Step 5: Finish the Sauce and Assemble

1. Remove the chicken from the skillet and place on a warm platter, covering to keep warm.

2. Skim off any excess fat from the sauce, then increase the heat and let it boil until it thickens enough to coat the back of a spoon.

3. Taste and adjust the seasoning with salt, white pepper, and a few drops of lemon juice for brightness. Off the heat, whisk in the remaining cream to create a smooth, velvety sauce.

4. Pour the sauce over the chicken.

Step 6: Serve

1. To serve, spread a generous portion of saffron basmati rice onto each plate. Place a piece of the creamy chicken on top, then sprinkle with the chicken crumb topping for added texture and flavor.

2. Garnish with fresh parsley sprigs and serve immediately.

Grocery List

For the Chicken and Cream Sauce

• Chicken (2½ to 3 lbs, cut into pieces)

• Butter

• Yellow onions

• Salt

• White pepper

• Curry powder

• Dry white wine (or vermouth)

• Heavy cream

• Fresh parsley

For the Saffron Basmati Rice

• Basmati rice

• Saffron threads

• Butter

• Salt

For the Chicken Crumb Topping

• Chicken skin (from your chicken pieces)

• Sourdough focaccia bread (or similar rustic bread)

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Tools You’ll Need

• Large Skillet or Dutch Oven – For cooking the chicken and making the sauce.

• Medium Pot – For cooking the saffron basmati rice.

• Mixing Bowls – For prepping the chicken skin and crumb mixture.

• Baking Sheet – For baking the chicken skin until crispy.

• Parchment Paper (optional) – To line the baking sheet for easy cleanup.

• Sharp Knife & Cutting Board – For prepping the chicken and onions.

• Microplane or Grater – For grating the onions if you want a finer texture.

• Tongs – For turning the chicken in the skillet.

• Fine Mesh Sieve (optional) – For rinsing the rice.

• Wooden Spoon or Spatula – For stirring the sauce and scraping up any browned bits.

• Whisk – For incorporating the cream into the sauce.

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The Result

This dish is an absolute feast for the senses. The chicken is tender, coated in a rich, creamy sauce with that hint of wine and subtle warmth from the curry powder. The Persian-style saffron rice is fragrant and fluffy, adding just the right pop of color and aroma. And the crispy chicken crumb topping? It takes the whole experience to another level, adding a wonderful crunch that balances out the richness of the sauce. With this twist on Julia’s classic, you get the best of French comfort with a Persian-inspired side—a delightful way to bring two culinary worlds together on one plate.