Tomato And Saffron Chicken - cooking recipe

Ingredients

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

Preparation

Wash and pat chicken dry.
Sprinkle with salt and freshly ground pepper.
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.
Transfer chicken to a towel-lined plate.