Next time you make my chunky and smoky roasted tomato soup, make double and freeze half for this recipe (or just make a single quantity of soup for this recipe).
1 whole, size 18 chicken (1.8kg)
1 pinch of saffron soaked in ¼ cup warm water for at least ½ hr
20 black or green olives
¼ cup chopped parsley
1-2 Tbsp of drained capers
Plunge the chicken, face first into the soup.
Put the lid on and cook over very low heat for 40 minutes
Carefully turn the chicken over and cook until done, say another 40 minutes on a very, very, barely simmering heat. Switch off the heat and leave the lid on for the chicken to rest for 15 minutes.
Remove the chicken and heat all the other ingredients through the sauce.
Carve the chicken and serve with boiled potatoes or Spanish rice.