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3-1/2 pounds chicken cut up
2 pounds ripe tomatoes chopped or 2 (28 ounces) cans plum tomatoes, juice discarded
6 medium garlic cloves chopped .1/2 medium onion, coarsely chopped
1 strip (1 inch x 3 inches) orange zest. 2 anchovies rinsed, patted dry and minced
15 Nicoise olives, pitted and coarsely chopped . 2-1/2 Tbsp olive oil
2 bay leaves. 1/2 tsp thyme. 1/8 tsp saffron threads, crumbled .
1/4 cup dry white wine. 1 cup chicken stock. 1/8 tsp cayenne pepper
2 Tbsp minced parsley. Salt and pepper


Pat dry chicken pieces, sprinkle with salt and pepper. Peel and chop fresh tomatoes or drain, seed and chop canned tomatoes.
Heat 1-1/2 tablespoons olive oil in a 12-nch skillet and saute chicken until lightly browned. Transfer to a plate and set aside.
Heat remaining 1 tablespoon olive oil, add onion, bay leaf and thyme and saute until onions soften. Add garlic and saute until fragrant. Add saffron, white wine and simmer until wine almost evaporates. Add stock and simmer until liquid reduces to 1/2 cup about 8 minutes. Add tomatoes, cayenne, orange zest and anchovies.
Return chicken to pan and cook about 20 minutes on medium heat. Stir in olives and adjust seasoning. Garnish with chopped parsley and serve.  Yield: 4 servings

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