Provence-Style Chicken

• 2 tablespoons extra virgin olive oil
• 4 chicken leg-thigh pieces, each cut into 2 pieces
• Salt and black pepper to taste
• 1 tablespoon minced garlic
• 2 anchovy fillets, minced, optional
• 1 large or 2 medium onions, chopped
• 1 red bell pepper, stemmed, seeded, and chopped
• Large pinch of saffron threads, optional
• 1 teaspoon fresh marjoram (preferred), oregano, or thyme or 1/4 teaspoon dried
• 2 tablespoons drained capers
• 2 cups cored and chopped tomatoes (canned are fine), with their liquid
• 1 cup good-quality black or green olives (or a mixture), pitted
• Chopped fresh parsley leaves for garnish

1. Put the oil in a large deep skillet, preferably nonstick, and turn the heat to medium.
2. A minute later, add the chicken pieces, skin side down, and brown well, seasoning with salt and pepper and adjusting the heat and rotating the pieces so they brown evenly, about 10 minutes.
3. When they are done, transfer them to a plate.
4. Add the garlic and anchovies if youre using them and cook, stirring occasionally, until the garlic begins to take on some color, about 5 minutes.
5. Add the onions and the bell pepper and cook, stirring occasionally, until they soften, about 10 minutes.
6. Add the saffron, herb, and capers and stir, then add the tomatoes and olives.
7. Stir, bring to a boil, and return the chicken, skin side up, to the skillet.
8. Cover and cook over medium-low heatthe mixture should bubble, but gentlyuntil the chicken is done, 20 to 30 minutes.
9. Garnish and serve.

extra virgin olive oil, chicken, salt, garlic, anchovy, onions, red bell pepper, saffron threads, fresh marjoram, capers, tomatoes, black, parsley

Taken from www.epicurious.com/recipes/food/views/provence-style-chicken-386468 (may not work)