CHICKEN IN SAFFRON CREAM SAUCE

• 1 (3.5-pound) frying chicken
• Salt and freshly ground pepper to taste
• 1/4 teaspoon thyme
• 1/2 bay leaf
• 1/2 teaspoon thread saffron
• 1 cup cream
• 2 teaspoons tomato paste

1. 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.

2. 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.

The New York Times Cook Book by Craig Claiborne, 1990