*  Exported from  MasterCook  *

                      Chicken In Saffron Cream Sauce

Recipe By     : The New York Times Cook Book
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  lb            Frying chicken
                        Salt and pepper -- to taste
   3      tb            Butter
     1/4  ts            Thyme
     1/2                Bay leaf
     1/2  ts            Saffron
   1      c             Cream
   2      ts            Tomato paste

Season the chicken with salt and pepper and brown it on all sides in
butter. Sprinkle with thyme and add the bay leaf, saffron, and cream.
Stir in the tomato paste until smooth.

Cover the skillet and simmer for 25 to 30 minutes, or until chicken
is tender. Taste the sauce for seasoning and add more salt and pepper
if necessary.


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