Tomato And Saffron Chicken

• 3 1/2 lb. chicken, cut up
• 2 lb. ripe, plum tomatoes, peeled, seeded and chopped
• 6 medium cloves garlic, peeled and minced
• 1/2 medium onion, chopped
• 1 (3 x 5-inch) orange zest strip
• 2 anchovies, rinsed, patted dry and minced
• 15 drained Nicoise olives
• 2 1/2 Tbsp. olive oil
• 1 bay leaf
• 1 1/2 tsp. fresh thyme leaves
• 1/8 tsp. saffron threads, crumbled
• 1/4 c. dry white wine
• 1 c. canned chicken broth
• 1/8 tsp. cayenne pepper
• 2 Tbsp. fresh parsley, minced
• 1 tsp. salt
• 1/2 tsp. freshly ground pepper

1. Wash and pat chicken dry.
2. Sprinkle with salt and freshly ground pepper.
3. Heat 1 1/2 tablespoons of olive oil in a deep, heavy skillet, large enough to hold the chicken in a single layer. Lightly brown chicken in the hot oil, about 3 minutes on each side.
4. Transfer chicken to a towel-lined plate.

chicken, tomatoes, garlic, onion, orange zest strip, anchovies, nicoise olives, olive oil, bay leaf, thyme, saffron threads, white wine, chicken broth, cayenne pepper, fresh parsley, salt, freshly ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=867537 (may not work)