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Method :
The
chicken joints may be skinned if preferred. Season the flour, then coat
the chicken joints in it. Heat the oil in a large oval cocotte. Add the
joints and fry them for about 10 minutes or until they are golden brown
all over.
Remove the chicken from the cocotte and set aside. Lower the heat, add the
onions and garlic, and cook these ingredients for 5 minutes. Stir in the
tomatoes, olives, bouquet garni, saffron and wine, and bring to the boil.
Replace the chicken joints, cover the cocotte and simmer gently for 45
minutes or until the chicken joints are cooked through. Off the heat,
discard the bouquet garni, then stir in the lemon juice. Taste and adjust
the seasoning before serving.
Serves 6
The saffron in this dish not only gives
color, but a distinctive flavor to it.
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