One-Pot Wonders

Chicken with Sumac Saffron Gravy

November  3, 2010
2 Ratings
  • Serves 4
Author Notes

Tired of the same old chicken recipes, I decided to try an eclectic blend of flavors. I was pleasantly surprised to end up with a rich and beautiful "cognac" colored gravy for sauteed chicken....this gravy recipe is a bit a rich, but once in awhile, it's OK to indulge :) —LazizaBites

What You'll Need
  • 4 chicken breasts, (flattened with meat pounder)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon sumac
  • 5 -6 tablespoons flour
  • 3-4 tablespoons olive oil
  • 2 tablespoons butter
  • 3 shallots, sliced
  • 1/4 cup dry white wine
  • 1/2 cup heavy cream
  • Pinch saffron, (heat in small frying pan to release flavor, and set aside)
  • 1/4 cup parmigiano reggiano cheese
  1. Season chicken with salt, pepper, sumac, and then dredge in flour.
  2. Heat the olive oil in a heavy saute pan, over med high heat. Add the chicken, and saute until lightly golden browned on both sides. Cook until chicken is about 75% done, and then transfer to another plate, leaving the browned bits in the pan.
  3. Add butter to the pan, heat until its starts to sizzle, and then add the shallots. Saute for about 5- 6 minutes, until the shallots start to caramelize.
  4. Add the wine to the pan. After a minute, slowly whisk in the cream, until blended.
  5. Add the saffron to the wine/cream mixture. Blend and simmer for a minute or so.
  6. Add the chicken back into the pan, lower heat, and cover. After a couple minutes, sprinkle with the cheese, and recover. Cook until the chicken is done.
Contest Entries

See what other Food52ers are saying.

  • LazizaBites
  • Della Terra
    Della Terra
  • Table9
  • Kirk Andrews
    Kirk Andrews

5 Reviews

Kirk A. January 10, 2015
This chicken recipe has become my go to dish for parties. I use boneless skinless thighs, and the flavor and tenderness of the chicken is amazing. I usually serve it with Israeli couscous or mashed potatoes, glazed carrots, and the Absurdly Addictive Asparagus recipe on this site. Thanks for a great recipe!
LazizaBites July 14, 2014
Thanks! I'm so glad you liked it!!
Della T. July 11, 2014
LOVED this dish. Used a beautiful fruity Hojiblanca EVOO in the pan and every last drop of the gravy was devoured. Can't wait to make it again.
LazizaBites November 4, 2010
thank you very much!
Table9 November 3, 2010
What wonderful flavors in such a creative dish. Very impressive! Cannot wait to try it.