1,2 kg pieces of chicken
500 ml white wine
50 ml vinjak (or cognac)
2 bay leaves
1 bundle fresh or 1 Tbsp dried thyme
2 branches of rosemary
zest of 1/2 of orange
60 g bacon, cut into thin stripes
2 tomatoes, peeled, seeds removed and diced
1/2 onion, chopped
50 g green olives
50 g black olives
1/2 tsp coriander seeds
salt and black pepper seeds to taste
Marinate chicken in a mixture of rosemary, bay leaves, thyme, orange zest, coriander, wine, vinjak, 3-4 Tbsp of olive oil and a couple of black pepper seeds for at least an hour in a fridge.
Saute onions and then fry it with bacon on 3-4 Tbsp of oil. Take the meat out of the marinade, add to the pan, fry on each side, then cover, add the herbs and zest from the marinade and cook on medium heat for about 20 minutes adding water (soup or marinade) if needed. Add tomatoes and olives and cook for another 15 minutes. Season with salt and ground black pepper to taste.
If you want, you can finish the dish the oven. Just put it on high heat for a couple of minutes.
Recipe comes from Sale & Pepe, Serbian issue for May 2009.