Poulet aux Gingembre et Herbes (Chicken with ginger and herbs)

• 2 chickens, about 2 1/2 pounds each, cut into serving pieces
• 1 teaspoon black peppercorns
• 1 teaspoon (2 grams) loosely packed stem saffron
• 1/2 teaspoon salt, optional
• 3 teaspoons powdered ginger
• 2 1/2 cups water
• 8 tablespoons butter
• 1/2 cup finely minced onion
• 3/4 cup cored, peeled, seeded, diced tomato

1. Prepare the chicken and set aside.
2. Grind together the peppercorns, saffron, salt and ginger, preferably in a mortar with a pestle.
3. In a kettle, combine the water, butter and spice mixture.
4. Bring to the boil and add the chicken pieces including the backs.
5. Cover.
6. Cook, stirring the pieces occasionally, about 30 minutes.
7. Remove the chicken pieces to a warm serving dish.
8. Cover closely with foil.
9. Let the sauce continue cooking.
10. Add the onion and let boil over heat about 15 minutes.
11. Add the tomato and continue cooking over high heat about 10 minutes or until reduced to two cups.
12. The sauce will thicken.
13. Pour the sauce over the chicken and serve.

chickens, black peppercorns, saffron, salt, powdered ginger, water, butter, onion, tomato

Taken from cooking.nytimes.com/recipes/5340 (may not work)