Chicken With Sausages a l'Espagnole

• 4 chicken breast halves with skin and bone left intact, about 2 pounds
• Salt to taste, if desired
• Freshly ground pepper to taste
• 2 large Italian-style link sausages about 1/2 pound
• 2 tablespoons olive oil
• 1/2 pound small mushrooms, rinsed and drained
• 2 ounces prosciutto, cut into thin strips, about 3/4 cup
• 1/2 cup finely chopped onion
• 1 teaspoon finely minced garlic
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1 teaspoon loosely packed thread saffron
• 2 cups dry white wine
• 1 cup canned crushed tomatoes
• 1 cup fresh or canned chicken broth
• 2 dozen small littleneck clams
• 24 small pimento-stuffed green olives

1. Sprinkle the breast halves with salt and pepper.
2. Prick the sausages all over with the tines of a two-pronged fork.
3. Heat the oil in a large, heavy skillet and add the breast pieces, skin side down.
4. Cut each sausage in half crosswise and add the pieces to the skillet.
5. Cook the chicken pieces 5 minutes and turn.
6. As the chicken cooks, turn the sausage pieces often.
7. Continue cooking about 2 minutes, then scatter the mushrooms over all.
8. Cook, stirring occasionally, about 5 minutes longer.
9. Carefully pour off the fat from the skillet, discard fat.
10. Sprinkle the prosciutto, onion and garlic over all and stir to blend.
11. Add the bay leaf, thyme and saffron.
12. Stir in the wine, tomatoes and broth.
13. Bring to a boil, cover closely and cook about 5 minutes.
14. Add the clams and olives, cover and continue cooking until the clams open, 5 to 10 minutes.
15. Remove bay leaf and serve the dish with rice.

chicken, salt, freshly ground pepper, italianstyle, olive oil, mushrooms, onion, garlic, bay leaf, thyme, thread saffron, white wine, tomatoes, chicken broth, littleneck clams, green olives

Taken from cooking.nytimes.com/recipes/2082 (may not work)