Saffron Chicken

4 pieces of bacon (diced)
2 chicken breasts, cut in strips
flour (for dredging) 
4 cloves roasted garlic
small pinch of saffron threads
1 small can of tomato sauce
2 carrots (diced)
1/2 spanish onion (diced)
1 cup chicken stock (may need more while simmering)


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I a large deep skillet, cook bacon until crisp.  Remove and place on a paper towel lined plate.  Reserve fat to cook the chicken and veggies.  Add veggies to bacon fat and sautee until tender.  Coat chicken in flour, shake off excess and add to pan, cook till golden brown.  Add tomato sauce, chicken stock, saffron and bacon pieces cover and simmer for about 30 minutes, or until chicken is tender and sauce is slightly thick.  This recipe is a variation on Ina Garten's Chicken Bouillabaisse.