Ingredients

3 tablespoons olive oil
2 1/2 pounds chicken pieces, patted dry
Salt and freshly ground pepper
1/2 cup minced onion
6 medium garlic cloves, minced
2 pounds ripe tomatoes, peeled, seeded and chopped, or two 28-ounce cans whole plum tomatoes, drained and chopped
1/2 cup chicken stock or broth
1 1/2 teaspoons fresh thyme, or 1/2 teaspoon dried, crumbled thyme
1 bay leaf
Scant 1/4 teaspoon crumbled saffron threads

Directions

In a heavy skillet large enough to hold the chicken in one layer, heat oil over medium-high heat. Sprinkle chicken with salt and pepper on both sides. Brown it in batches in oil, taking about 3 minutes per side. Transfer browned chicken to a plate.

Discard all but 2 tablespoons fat from skillet. Add onion and cook over medium-low heat, stirring often, until softened, about 7 minutes. Add garlic, tomatoes, stock, thyme, bay leaf, saffron, salt and pepper and bring to a boil, stirring.

Return chicken to skillet with any juices from plate and bring to a boil. Cover and simmer over low heat 10 minutes. Turn over, cover, and simmer breast pieces about 10 minutes. Transfer them with tongs or a slotted spoon to a plate. Simmer leg pieces about 10 minutes or until tender and remove.

Simmer sauce over medium-high heat, stirring often, about 7 minutes or until thick. Discard bay leaf. Taste and adjust seasoning. Return chicken to sauce. Cover and warm over low heat for 3 minutes. Chicken can be kept, covered, one day in the refrigerator. Makes 4 servings.