Braised Chicken with Saffron Jus, Summer Vegetables and Cous Cous

1 Jul 2014

I love braising chicken in its own liquid.  There’s no need to add too many spices- but the result is always flavorful and juicy.  The saffron jus is easy to make and adds a Mediterranean flavor profile into the dish.  Served with a medley of summer vegetables with a hint of cumin and cous cous- this dish is an instant crowd-pleaser.


Braised Chicken with Saffron Jus

serves 4


  • 4 large chicken legs and thighs
  • 1 tbsp olive oil
  • 1 tbsp butter
  • salt and pepper
  • fresh thyme
  • 1 tsp saffron threads, crushed
  • 1 cup white wine
  • 2 shallots, finely chopped


  1. Pat the chicken thighs and legs down with a paper towel to take off excess moisture.  Season with salt and pepper
  2. In a large skillet pan, heat olive oil and butter together over high heat.  Once warmed, place chicken on skillet and cook until skin is light brown, then flip over and cook on other side. (5-6 minutes)
  3. Once both sides are nicely browned, flip once again, lower the heat to medium and sprinkle with a bit of fresh thyme.  Cover and let cook in its own juices for 10 -12 minutes on one side.  Flip once again, cover and cook other side for another 10-12 minutes until both sides are golden brown.  Continue flipping sides every 10 minutes for another 40 minutes.
  4. Meanwhile, in a small bowl- combine the saffron and white wine.  Set aside.


Summer Vegetables and Cous Cous

serves 6


  • 1 lb french beans
  • 1 lb carrots
  • 1 tbsp butter
  • 2 tbsp olive oil, divided use
  • 1 large shallot, finely chopped
  • 3 cups cous cous
  • 4 1/2 cups chicken stock


  1. In a medium-sized pot, warm up 1 tbsp of olive oil.  Once warmed through, cook shallots for 1 minute until slightly translucent.  Add chicken stock and cous cous into the pot and stir.  cook for 10 minutes until cous cous has absorbed the stock completely.  Once cooked, serve immediately or re-heat by adding more stock and reducing until cous cous is warmed through.
  2. Bring a small pot filled with water to a boil over medium-high heat.  Ready a large bowl filled with ice water and set aside.
  3. Trim ends french beans and peel carrots.  Once the water is at a boil, starting with the beans first- blanch in the hot water for 1 minute then using tongs, take out of pot and place into ice water immediately.  Do the same with the carrots. Strain the beans and carrots.
  4. Warm up butter and oil in a pan together over medium-high heat.  Once heated, slide the beans and carrots into the pan.  Toss with a pinch of salt and pepper and cook for 3-5 minutes until carrots are soft.  Serve at once or keep on warmed plate in oven at 170F until time to serve.
  5. Once finished, transfer chicken to warmed plate, cover and place in oven at 170F to keep warm before serving.
  6. Using the same pan where the chicken was braised, heat up the juices again over medium-high heat.  Cook shallots in the juices until soft (2 minutes).  Add white wine-saffron mixture and deglaze the pan.  Lower heat to medium and let reduce for 5 minutes.  Serve with chicken and enjoy!




Photos taken by the talented Jackie Bayne of Love Shack Photography

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