Saffron-Infused Chicken and Vegetable Stew

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant one-pot stew with tender chicken, potatoes, and carrots in a saffron-scented broth, ideal for sharing. This French recipe, ready in about 65 minutes, pairs chicken thighs, potatoes, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 485 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 4 French cuisine 485 cal/serving

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Ingredients

6 (bone-in, skin-on, about 2 lbs) chicken thighs
2 medium (peeled, cut into 1-inch cubes) potatoes
3 medium (peeled, cut into 1-inch pieces) carrots
1 medium (chopped) onion
3 cloves (minced) garlic
2 cups chicken broth
1/4 tsp saffron threads
2 tbsp olive oil
2 tbsp (chopped) fresh parsley
3/4 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Pat chicken dry and season with 1/2 tsp salt and 1/8 tsp black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown chicken skin-side down for 5 minutes, then flip and brown 3 minutes more.
Step 2: Remove chicken and set aside. Add onion to pot and cook for 5 minutes until softened. Add garlic and cook for 1 minute until fragrant.
Step 3: Stir in potatoes and carrots, then pour in chicken broth and add saffron threads. Return chicken to pot, skin-side up.
Step 4: Bring to a gentle simmer, then cover and cook on low heat for 30 minutes until chicken is cooked through and vegetables are tender.
Step 5: Remove chicken, shred meat from bones, and return to pot. Stir in parsley, then adjust seasoning with remaining salt and pepper if needed.