Tomato and Saffron Brasied Chicken
| Yield: | 4 Servings |
| Categories: | Poultry |
| 1 | 3 1/2 lb. chicken cut up | |
| 2 | lb | Ripe tomatoes chopped or- |
| 2 | 28 oz. cans plum tomatoes, Discard juice. | |
| 6 | md | Garlic cloves chopped |
| 1/2 | md | Onion, chopped coarsley |
| 1 | 1"x3" strip orange zest | |
| 2 | Anchovies rinsed, pat dry & Minced | |
| 15 | Nicoise olives, pitted & Coarsely chopped | |
| 2 1/2 | tb | Olive oil |
| 2 | Bay leaf | |
| 1/2 | ts | Thyme |
| 1/8 | ts | Saffron threads, crumbled |
| 1/4 | c | Dry white wine |
| 1 | c | Chicken stock |
| 1/8 | ts | Cayenne pepper |
| 2 | tb | Minced parsley |
| Salt and pepper |
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