Baked Chicken with Olives and Tomatoes
"This recipe was inspired by a number of others, including the Provençal baked chicken from In the Small Kitchen and the chicken bouillabaisses in The Zuni Café Cookbook and Bistro Cooking. It’s an easy, budget-friendly way to feed a crowd, provided that you remember to marinate everything beforehand. It’s cheapest to get whole chicken legs (the thigh with the drumstick still attached), but thighs alone is perfectly succulent...."
INGREDIENTS
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6 lb. bone-in, skin-on chicken legs or thighs (see Introduction)
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4 bay leaves
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4 tsp. dried oregano
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2 tsp. dried thyme
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2 tsp. salt
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1 tsp. brown sugar
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1 tsp. freshly ground black pepper
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~ Two small pinches of saffron threads (optional)
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~ Two small pinches of red-pepper flakes (optional)
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1 medium onion, thinly sliced
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4to6 garlic cloves, smashed
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½ cup pitted Kalamata olives
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1 can (14.5 ounces) diced tomatoes, with juices
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¼ cup dry white wine or dry vermouth
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⅛ cup red- or white-wine vinegar
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⅛ cup extra-virgin olive oil
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~ Minced fresh parsley, for garnish (optional)
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~ Fresh baguette, couscous, or orzo pasta, for serving
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