Heat a large frying pan on a high heat
and season the chicken. Add the olive oil
to the pan, then the chicken. Brown for
about 5 mins on each side, remove onto
a plate, then set aside.
Lower the heat to medium. In the
remaining fat, fry the onions for
3 mins, then add the garlic and saffron.
Cook for 3-4 mins more. Add the Sherry,
then simmer for 3-5 mins until syrupy.
Put the chicken leg pieces back into
the pan, tip in the stock, thyme and
raisins, cover, then gently cook on a low
heat for 20 mins. Add the breast meat
and any juices left on the plate, simmer
for 10 mins more until cooked through
and the sauce in the pan has reduced.
While the chicken is cooking, heat oven
to 200C/180C fan/gas 6. Scatter the pine
nuts over a baking sheet, then roast for
10 mins until golden and toasted. Once
the chicken has cooked through, season
to taste, scatter with pine nuts and
parsley, then serve with rice.