- 2 tablespoons [30 mL] olive oil
- 4 chicken legs [thighs and drumsticks]
- 1 medium-size onion, cut into 8 sections
- 2 garlic cloves, finely chopped
- 1/2 teaspoon [2.5 mL] saffron filaments
- 1 cup [250 mL] chicken broth
- 1/2 cup [125 mL] dry white wine
- 1 [19-ounce / 540-mL] can whole peeled tomatoes, drained and halved
- 1 teaspoon [5 mL] rosemary
- 1 bay leaf
- 2 small zucchinis, sliced
- 1/2 cup [125 mL] small pitted ripe olives
- Salt and pepper, to taste
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- Into a frypan, heat olive oil over medium heat.
- Brown chicken pieces for 15 minutes, turning.
- Remove and keep chicken pieces warm; remove fat, except for 2 tablespoons [30 mL], from frypan.
- Saute onion, garlic and saffron for 3 minutes into frypan.
- Pour in broth and wine.
- Bring to a boil, over high heat; add tomatoes, rosemary, bay leaf and chicken pieces.
- Cover and simmer for 10 minutes over medium heat.
- Add zucchini slices and pitted ripe olives.
- Cover and simmer for 5 minutes more.
- Uncover and simmer for approximately 5 minutes more, until chicken is well done.
- Sprinkle with salt and pepper; throw away bay leaf and serve.
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