Heat 1 tbsp olive oil in a large, deep-sided skillet with a tight-fitting lid over medium heat. Season 2 chicken drumsticks and thighs with kosher salt salt and freshly ground black pepper. Add the chicken and sear until it develops a nice golden color on both sides, about 4 to 5 minutes per side. Remove the chicken to a platter and reduce the heat to medium.
Add 2-3 whole shallots, quartered, 1 medium sliced or chopped onion and 1/2 green bell pepper, diced to the pan and sauté until the onions begin to soften, about 5-6 minutes.
When the onions have become soft, add 2-3 cloves finely chopped garlic and sauté for a further minute, stirring constantly.
Remove the pan from heat and add 2 tbsp tomato paste, 1 14 oz can stewed tomatoes, 1 tsp dried basil or 2 tbsp chopped fresh basil and 1 pinch saffron (optional) Stir to combine.
Return the pan to heat and add the reserved chicken. Reduce heat to medium low, cover the pan and gently simmer for about 30 minutes, or until the chicken has cooked through.
Add 10-15 whole pitted kalamata olives and cook for a further 10-15 minutes. Serve with crusty French bread.
