Mexican-Style Chicken with Potatoes, Eggs and Saffron

Rinse the drumsticks and wings, pat dry and season with salt and pepper. Heat the oil in a pan and saute the chicken on all sides. Deglaze with the stock. Stir in the saffron and season with the cayenne pepper. Peel the potatoes, cut into small cubes, add to the pot and simmer until knife-tender, about 25 minutes even. Stir occasionally and if necessary, add a little more stock.  Place the eggs in a pan of cold water to cover and bring to a boil. Remove from the heat, cover and let stand 12 minutes. Drain, run under cold water, peel and halve.