Pan-fried juicy chicken thighs are served with tomato and tender potatoes cooked with white wine and saffron.


  • 4 x skinless, boneless chicken thighs

  • 6 x waxy new potatoes

  • 1 red pepper

  • 12 x cherry vine tomatoes

  • 3 shallots

  • Pinch of saffron

  • 1 tsp dried rosemary

  • 1 chicken bouillon stock cube

  • 175ml glass dry white wine

  • Small jug of water, to add as required

  • Olive oil

  • Salt & Pepper

  • Steamed Spinach to serve


  • 1.

    Heat 2-3 tablespoons of olive oil in a heavy bottomed sauce pan.

  • 2.

    Add the peeled and halved potatoes, peeled and halved garlic and the peeled and sliced shallots then sauté for a few minutes.

  • 3.

    Then add the large pieces of chopped red pepper, season with half of a stock cube and a pinch of saffron then sauté for a minute.

  • 4.

    Then add the cherry tomatoes and sauté a little more.

  • 5.

    Add the water to just cover and simmer.

  • 6.

    Cook slowly to reduce the water and cook the vegetables, stirring from time to time to break the tomatoes.

  • 7.

    Once cooked the water and olive oil should emulsify and the peppers and the potatoes should be tender with a lovely yellow colour.

  • 8.

    This can be held over a low heat to simmer

  • 9.

    Meanwhile fry the chicken in a frying pan seasoned with dried rosemary, salt and pepper in a little olive oil and butter for approximately 8-10 minutes until cooked

  • 10.

    Serve the fried chicken thighs with the saffron vegetables and steamed spinach on the side.

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