This elegant yet approachable dish combines the earthy warmth of saffron with the bright acidity of ripe tomatoes and a hint of citrus. The chicken becomes incredibly tender as it simmers in a savory sauce enriched with anchovies, garlic, and white wine. Nicoise olives add a briny depth that balances the richness of the olive oil. Perfect for a special weeknight dinner or serving with crusty bread to soak up every drop of the delicious sauce.
Tomato & Saffron Braised Chicken
Description
This elegant yet approachable dish combines the earthy warmth of saffron with the bright acidity of ripe tomatoes and a hint of citrus. The chicken becomes incredibly tender as it simmers in a savory sauce enriched with anchovies, garlic, and white wine. Nicoise olives add a briny depth that balances the richness of the olive oil. Perfect for a special weeknight dinner or serving with crusty bread to soak up every drop of the delicious sauce.Ingredients
Directions
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Pat the chicken pieces dry with paper towels and sprinkle generously with salt and pepper.
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If using fresh tomatoes, chop them. If using canned tomatoes, drain, seed, and chop them.
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Heat 1.5 tablespoons of olive oil in a 12-inch skillet over medium-high heat.
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Add the chicken pieces to the skillet and sauté until lightly browned on all sides, about 5-7 minutes.
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Transfer the browned chicken to a plate and set aside.
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In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
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Add the chopped onion, bay leaves, and thyme. Sauté until the onions are softened, about 3-4 minutes.
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Add the minced garlic and sauté until fragrant, about 1 minute.
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Stir in the crumbled saffron and white wine. Simmer until the wine has almost completely evaporated.
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Pour in the chicken stock and simmer until the liquid reduces to about 1/2 cup, roughly 8 minutes.
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Add the chopped tomatoes, cayenne pepper, orange zest, and minced anchovies to the skillet.
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Return the chicken pieces to the pan, nestling them into the sauce.
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Reduce heat to medium-low and simmer, uncovered, for about 20 minutes or until the chicken is cooked through and tender.
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Stir in the chopped Nicoise olives and adjust seasoning with additional salt and pepper if needed.
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Garnish with chopped fresh parsley and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 4g20%
- Cholesterol 120mg40%
- Sodium 450mg19%
- Total Carbohydrate 12g4%
- Dietary Fiber 2g8%
- Sugars 5g
- Protein 45g90%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The anchovies dissolve into the sauce, providing a deep savory umami flavor without tasting fishy. They are essential for the authentic Mediterranean profile.
For a richer sauce, you can blend half of the tomatoes before adding them to the pan.
Saffron is expensive, so buy high-quality threads from a reputable source. Crush them slightly between your fingers to release their color and flavor before adding to the wine.
This dish tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serve with crusty bread, polenta, or mashed potatoes to soak up the delicious sauce.
