Ingredients
6 chicken breast with skin and bones on
1/4 cup olive oil
4 to 6 fresh tomatoes cut into rough dice
4 cloves of garlic sliced thinly
2 to 3 shallots or small red onions
12 small red or white baby potatoes
6 artichoke bottoms
1/2 cup green olives sliced
2 red peppers cut into large pieces
2 tbsps capers
pinch of saffron dissolved in hot water
3 tbsps chopped fresh herbs - rosemary, flat leaf parsley, basil, oregano, whatever you have
1/2 cup white wine or chicken stock
Preparation
In a large deep side pan, brown chicken breast in about a couple of tablespoons of olive oil. When browned on all sides take of heat and set aside. Preheat oven to 425F. In a large baking dish, I usually use a glass dish about 9X13, put garlic, shallots, peppers, potatoes,tomatoes,capers, olives, fresh herbs and toss with 3 more tbps of olive oil. Place browned chicken breast in pan surrounded by vegetables. I often add some grated orange peel at this point. Pour on the saffron and water and white wine if you have it. Place in pre-heated oven for approximately 40 minutes ( depending on your oven) until chicken is cooked through and vegetables are tender. Let rest a few minutes before serving. I often serve some fresh green beans on the side for colour or a simple salad.
