Chicken Nicoise

1 - 3 1/2 lb. chicken, cut into serving pcs.

Juice of 1 lemon

2 Tsp. thyme

Salt and freshly ground pepper to taste

5 Tbsp. olive oil

1/2 cup bacon or salt pork

3 large onions, minced

2 cloves garlic, peeled and stuck with a toothpick

5 tomatoes, cut in quarters

2 bay leaves

1/2 cup dry white table wine

1/2 cup olives (ripe California are OK but this dish really calls for the Greek type)

1/2 cup chopped fresh basil

1/2 cup toasted pine nuts

Dry the chicken thoroughly and then sprinkle with lemon juice, thyme, salt and pepper. Heat the oil in a large heavy pan. Add the bacon and chicken; saute until lightly browned, turning frequently. Remove chicken and bacon from pan. Add the onions and garlic. Cook until onions are limp. Add the tomatoes, bay leaves and wine. After 10 min. return the meats to the pan and cook uncovered, basting frequently until chicken is tender. When ready to serve, remove the garlic and bay leaves. Add the olives and pine nuts and heat for 5 min. Serve garnished with the basil.