- 2 kg chicken pieces
- Sea salt and freshly ground black pepper
- 2½ T olive oil
- ½ onion, chopped
- 2 bay leaves
- 1½ t chopped fresh thyme
- 6 cloves garlic, chopped
- ½ cup dry white wine
- ½ t crumbled saffron thread
- 1 cup chicken stock
- 1 kg ripe tomatoes, roughly chopped, or 2 x 400 g cans whole tomatoes, drained but liquid reserved
- 1 strip orange peel
- 1/8 t cayenne pepper
- 1 t anchovy paste
- 15 Niçoise olives, roughly chopped
- 2 t chopped parsley
Using kitchen paper, pat the chicken pieces dry, then season. In a heavy-based saucepan over a medium heat, add 1½ T olive oil and fry the chicken until light brown on both sides.
Remove the chicken and keep to one side. Add the remaining olive oil and fry the onion, bay leaves and thyme until softened and fragrant. Add the garlic and fry for another minute.
Add the wine and saffron and simmer until the sauce begins to thicken and the wine starts to evaporate. Add the chicken stock and simmer for another 8 to 10 minutes, or until the sauce has reduced to about ½ cup.
Add the tomato, orange peel, cayenne pepper and anchovy paste, along with some of the reserved tomato liquid if necessary, then return the chicken to the saucepan and simmer for 15 minutes.
Add the chopped olives and check seasoning. Sprinkle with parsley and serve immediately.