Chicken in Saffron Cream Sauce

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 frying chicken ( pounds)
  • Salt and freshly ground black pepper
  • 3 tablespoons butter
  • ¼ teaspoon dried thyme
  • ½ bay leaf
  • ½ teaspoon ground saffron or crumbled saffron shreds
  • 1 cup heavy cream
  • 2 teaspoons tomato paste


    1. Season the chicken with salt and pepper and brown it on all sides in butter. Sprinkle with thyme and add the bay leaf, saffron and cream. Stir in the tomato paste until smooth.

    2. Cover the skillet and simmer for twenty-five to thirty minutes, or until chicken is tender. Taste the sauce for seasoning and add more salt and pepper if necessary.