Season chicken pieces with salt and pepper. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Sear chicken on all sides until golden brown. Remove chicken from skillet and set aside.
Add sliced shallots, minced garlic, and sliced mushrooms to the skillet. Sauté until softened and lightly browned, about 5-7 minutes.
Pour in dry white wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 5 minutes, allowing the alcohol to evaporate.
Return chicken to the skillet. Add chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 30-35 minutes, or until chicken is cooked through.
Stir in crème fraîche and saffron threads. Simmer for another 5 minutes, allowing the sauce to thicken slightly and the saffron to infuse its flavor and color.
Taste and adjust seasoning with salt and pepper as needed.
Garnish with fresh parsley, if desired. Serve hot with crusty bread, rice, or mashed potatoes.
Excellent dish! The saffron really does make a difference. My only suggestion would be to add a bit of salt and pepper to taste at the end.
A very good recipe overall. The instructions could be a bit clearer on the order of adding the vegetables. The saffron adds a wonderful aroma and the chicken was tender.
