Chicken Nicoise (Poulet Nicoise)

3-pound chicken, cut up
3 tablespoons olive oil (or more)
6 small white onions
1 large onion stuck with cloves
Salt and pepper
Pinch of saffron
2 whole cloves garlic
5 tomatoes, quartered
Bouquet garni of sage, thyme, and a bay leaf
1/2 cup white wine (or bouillon)
1/4 cup stoned, black olives
Lemon juice

Brown the chicken pieces in the very hot oil along with the small onions and the clove-studded large one. Season with salt, pepper, and saffron. When the chicken is well colored, add the garlic, tomatoes, and the bouquet garni. Add the white wine or bouillon and cook, covered, over moderate heat for about 15 minutes. To serve, remove the garlic and the bouquet garni, add olives and blend a few drops of lemon juice into the sauce.