Pan cooked Chicken with saffron

Prep-time Bake-time
10 min 45 min
4 people


  • 4 packs of 440g foodhaus corn fed chicken breast with bone
  • 1 tsp Epic Spice Rotisserie chicken rub
  • Maldon sea salt
  • Maldon pepper
  • 50 g Lurpak butter unsalted
  • 2 tbs Chorio extra virgin olive oil
  • 1 tbs Ardo diced garlic
  • 1/2 cup foodhaus chopped onion
  • 1 lemon zest
  • 2 tbs juice
  • 125 ml white wine
  • 60 ml Commandaria or port wine
  • A pinch of saffron
  • 250 ml chicken broth
  • 1 tbs Reines Dijon Mustard
  • 6-7 thyme sprigs
  • 150 ml Arla fresh cream
  • 2 tbs Uncle Yiannis Capres


Transfer the chicken from the freezer to the refrigerator until completely thawed. Put it on a tray with the skin facing down and sprinkle with the epic spice rotisserie chicken rub.  Then add salt and pepper on both sides of the chicken.

Put the butter and olive oil in a large pan or saucepan over medium-high heat. Once the butter has melted, put in half the chicken, skin side down. Allow to fry well until the skin is golden (about 4-5 minutes). Turn it over for another 2 minutes and then take it out in a pan. Repeat the process with the rest of the chicken.

Place in the pan, the garlic, the lemon zest and the onion. Saute, stirring occasionally, until lightly browned. Add the wine and the commandaria. Bring to a boil to evaporate the alcohol.

Place the saffron in the broth and add to the pan. Add the mustard, thyme, fresh cream and capers. Stir to mix. Put the chicken back in the pan, with the skin facing up, along with whatever juice is in its pan.

Simmer the chicken for about 25 minutes until cooked through (check where the bone is) and the sauce is a little thicker. If you see that the sauce did not bind enough, then increase the heat a little until it becomes a little thicker. Serve with rice or mashed potatoes.