Chicken Thighs with Creamy Lemon, Saffron and Capers Sauce

Pairing chicken and lemon is one of my favorite combinations, and I’m always looking for new ways of using both together. This time, I had a creamy chicken dish in mind – one that would be cooked fairly quickly, and served over pasta.

I also had saffron in mind, as it pairs so well with lemon and cream, and adds a beautiful, bursting yellow color to sauces, along with its’ unique aroma.

Once these were decided on, the rest followed easily: a bit of white wine, some capers, two types of mustard, a drizzle of honey, and a nice amount of finely grated Parmesan cheese – all found their way into the pot, creating a tasty aromatic sauce, that complemented the chicken and pasta beautifully.

The dish will delight anyone who loves creamy lemony sauces. Try it and enjoy.

 

Notes:

* Old Bay seasoning is a popular aromatic blend of spices. It contains celery salt, paprika, black pepper, cayenne, mustard powder, allspice, and some other spices. It is available in most stores or online.

 

Makes: 4-6

Prep time: 20 minutes

Cooking time: 20 minutes

 

Ingredients:

8-10 saffron threads, crumbled

1 Tbs warm water

1.75 lbs (795 grams) boneless skinless chicken thighs, preferably air chilled

1 clove garlic, finely chopped

1 medium shallot, small chopped

1 Tbs olive oil

2 Tbs butter

1 tsp salt

¼ tsp freshly grated four peppers mix

¼ tsp Old Bay seasoning

3 Tbs fresh lemon juice

¼ cup white wine (I used Sauvignon Blanc)

Zest from ½ lemon

2 Tbs capers, drained

1 tsp Dijon mustard

1 tsp stone ground mustard

1 tsp honey

1 cup heavy cream, at room temperature

6 Tbs freshly finely grated Parmesan cheese

For serving: cooked and drained pasta (I used Bucatini)

 

1. Mix saffron and water in a small bowl and set aside.
2. Remove fat from the thighs with a small sharp knife, cut into medium pieces and set aside.
3. In a medium wide pot, mix garlic, shallot, olive oil, butter, salt, pepper and Old Bay seasoning. Sauté over medium heat, mixing occasionally, for 1-2 minutes, until the shallot is soft.
4. Add the chicken, mix and sauté for 2-3 minutes. Add the lemon juice and zest, and wine, and bring to a boil. Lower the heat and cook for 1-2 minutes. Add the saffron, capers, mustard and honey. Mix and cook for 2-3 minutes.
5. With a slotted spoon, transfer the chicken to a bowl, and keep in a warm place.
6. Bring the sauce in the pot to a boil, lower the heat to medium-high, and cook for 1-2 minutes, to reduce it a bit. Add the heavy cream, mix well and cook for 1-2 minutes. Taste and adjust seasoning.
7. Add the chicken back to the pot, mix and bring to the verge of boiling. Lower the heat to medium, and cook for 2-3 minutes longer, until the chicken is cooked through, and the sauce thickens. Add half the amount of Parmesan and mix lightly.
8. Divide the cooked pasta between serving plates. Top with the chicken and sauce, scatter the remaining Parmesan on top and serve.