Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 15 minutes
Yield: 4 servings
- 3-1/2 pounds chicken parts (light, dark, or a combination - here I use a quartered whole chicken)
- Kosher salt and freshly ground pepper to taste
- 2-1/2 Tablespoons olive oil, divided use
- 1/2 medium sweet onion, coarsely chopped
- 2 bay leaves
- 1-1/2 teaspoons fresh thyme leaves or 1/2 teaspoon dried
- 6 medium garlic cloves, chopped
- 1/4 cup dry white wine
- 1/8 teaspoon saffron threads, crumbled
- 1 cup chicken stock
- 1 pound ripe tomatoes coarsely chopped OR 1 (28-ounce) can plum tomatoes, drained and coarsely chopped (reserve juice
- 1 strip (1 inch x 3 inches) orange zest
- 1/8 teaspoon cayenne pepper or ground chipotle chile pepper powder
- 2 anchovies rinsed, patted dry and minced or 1 teaspoon anchovy paste
- 15 Nicoise or small Greek olives, pitted and coarsely chopped
- 2 Tablespoons minced fresh parsley
Heat a heavy 12-inch skillet over medium-high heat. Add 1-1/2 tablespoons of olive oil and place chicken pieces skin-side down in hot pan. Cook until golden brown on each side. Remove to a platter and keep warm.
Add remaining 1 tablespoon of olive oil to the skillet and saute onion, bay leaf, and thyme leaves until onions are soft. Add garlic and saute an additional minute, stirring often.
Carefully stir in white wine, then add saffron. Simmer until thickened and wine has almost completely evaporated, then add the chicken stock. Simmer 8 to 10 minutes until reduced to about 1/2 cup. Stir in tomatoes, orange zest, cayenne pepper, and anchovies.
Return chicken to the pan, placing pieces skin-side up, cover, and gently simmer for 15 minutes over medium heat. Stir in olives. Taste and adjust seasonings. Sprinkle with chopped parsley to serve. Goes great with rice or pasta.
Yield: 4 servings
Tomato Saffron Chicken Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.