Saffron braised chicken with peas recipe

  • Serves 4
  • 15mins to prepare, 45mins to cook
  • 830 calories / serving
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Chicken Casserole (h)

In a large flameproof casserole pan, fry the chicken in the olive oil for 2 to 3 minutes on both sides or until golden, then remove and set aside.

Next add the shallots, celery and garlic, cook until translucent and lightly golden, about 6 to 8 minutes.

Stir in the flour, sherry, saffron and stock, stirring all the time until the sauce comes back to the boil. Add the bay leaves and then season with salt and pepper.

Add the chicken back into the casserole pan. Place on the lid and cook on a low heat for ½ an hour or until the chicken is cooked through with no pink showing and starting to fall away from the bone.

When the chicken is almost cooked, add the peas and cook for a couple of minutes, turn off the heat and add the parsley.

Divide between 4 warm bowls and sprinkle with the almonds.

See more Chicken recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


  • Ingredients

  • 3tbsp olive oil
  • 4 free-range chicken legs, cut in half
  • 4 shallots, chopped
  • 2 sticks of celery, chopped
  • 4 cloves of garlic, sliced
  • 1tbsp flour
  • 200ml dry sherry
  • a pinch of saffron
  • 1 pint chicken stock
  • 2 bay leaves
  • salt, to taste
  • ground black pepper, to season
  • 150g shelled fresh peas (approx. 500g unshelled)
  • small bunch flat leaf parsley, chopped
  • 100g toasted almonds, roughly chopped
  • Energy 3455kj 830kcal 42%
  • Fat 57g 81%
  • Saturates 11g 55%
  • Sugars 4g 4%
  • Salt 2g 33%

of the reference intake
Carbohydrate 12g Protein 55.3g Fibre 3g


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