FULLY ROAST and carve the chicken according to the directions . Keep it warm. Pour the butter in which the chicken has cooked into a small skillet, and in it fry the bread,
first cut into small lozenges.
While the chicken is roasting, peel, seed, and chop the tomatoes. Simmer them over moderate heat, with a lump of butter and salt and pepper, until they are soft.
In another pan, cook the rninced shallots in 2 teaspoons of butter until they are soft, but do not let them brown. Add the white wine, garlic, saffron, olives, and the cooked tomatoes, and simmer all together.
Arrange the chicken on a hot platter, pour the sauce around it, and garnish with the fried croutons and sprigs of water cress.
