Tomato Saffron Chicken

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Ingredients

4	chicken legs
	salt and pepper, to taste
2 ¹/₂ tbsp	olive oil
1 medium	onion, chopped
2	bay leaves
2 tsp	fresh thyme leaves
6 clove(s)	garlic, chopped
60 ml	dry white wine
¹/₈ tsp	saffron threads, crumbled
500 g	tomatoes, chopped, fresh or canned
2 tbsp	fresh parsley,minced

Method

Preparation time: ca. 30 min / Grade of difficulty: medium / Calories per portion: n/a

Rinse the chicken and then dry with paper towels. Season with salt and freshly ground pepper.

Heat a large skillet over medium heat. Add 1.5 tablespoons of olive oil and place chicken pieces skin-side down in hot pan. Cook until golden brown on each side. Remove chicken to a platter and keep warm.

Add remaining tablespoon of olive oil to the skillet and sauté onion, bay leaf, and thyme leaves until onions are soft. Add garlic and sauté for an additional minute, stirring often.

Carefully stir in white wine, then add saffron. Simmer until thickened and wine has almost completely evaporated. Simmer 8-10 minutes. Stir in tomatoes.

Return chicken to the pan, placing pieces skin-side up, cover, and gently simmer for 20-25 minutes over medium heat.

Sprinkle with chopped parsley to serve. Serve with rice.