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Tomato & Saffron Braised Chicken

Tomato & Saffron Brasied Chicken recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 450
Dietary: Gluten-free
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
  • 1.5 lb chicken pieces (thighs or drumsticks), patted dry
  • 2 ea ripe tomatoes, chopped (or 1 can 14oz plum tomatoes, drained and chopped)
  • 6 cloves garlic, minced
  • 1 medium onion, coarsely chopped
  • 1 strip orange zest (1x3 inch)
  • 2 ea anchovy fillets, rinsed, patted dry, and minced
  • 15 ea Nicoise olives, pitted and coarsely chopped
  • 2.5 tbsp olive oil
  • 2 ea bay leaves
  • 0.5 tsp dried thyme
  • 0.13 tsp saffron threads, crumbled
  • 0.25 cup dry white wine
  • 1 cup chicken stock
  • 0.13 tsp cayenne pepper
  • 2 tbsp fresh parsley, minced
  • 1 to taste salt and black pepper
Directions
  1. 1
    Pat the chicken pieces dry with paper towels and sprinkle generously with salt and pepper.
  2. 2
    If using fresh tomatoes, chop them. If using canned tomatoes, drain, seed, and chop them.
  3. 3
    Heat 1.5 tablespoons of olive oil in a 12-inch skillet over medium-high heat.
  4. 4
    Add the chicken pieces to the skillet and sauté until lightly browned on all sides, about 5-7 minutes.
  5. 5
    Transfer the browned chicken to a plate and set aside.
  6. 6
    In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
  7. 7
    Add the chopped onion, bay leaves, and thyme. Sauté until the onions are softened, about 3-4 minutes.
  8. 8
    Add the minced garlic and sauté until fragrant, about 1 minute.
  9. 9
    Stir in the crumbled saffron and white wine. Simmer until the wine has almost completely evaporated.
  10. 10
    Pour in the chicken stock and simmer until the liquid reduces to about 1/2 cup, roughly 8 minutes.
  11. 11
    Add the chopped tomatoes, cayenne pepper, orange zest, and minced anchovies to the skillet.
  12. 12
    Return the chicken pieces to the pan, nestling them into the sauce.
  13. 13
    Reduce heat to medium-low and simmer, uncovered, for about 20 minutes or until the chicken is cooked through and tender.
  14. 14
    Stir in the chopped Nicoise olives and adjust seasoning with additional salt and pepper if needed.
  15. 15
    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.

Keywords: chicken, saffron, tomato, braised, mediterranean, olives, anchovy, white wine, garlic, orange zest, thyme, bay leaf, comfort food, dinner, protein, gluten free, healthy, easy, family meal
Read it online: https://www.chefs-mate.com/recipe/tomato-saffron-brasied-chicken/