Chicken Thighs with Saffron, Green Olives, and Mint

 

Flour for dredging

12 chicken thighs (2 1/2 to 3 pounds), rinsed and patted dry

salt and freshly ground black pepper

1/4 cup EVOO

2 large red onions, thinly sliced

1/2 tsp. saffron threads

1 cup small green olives

1 medium carrot, finely chopped

3 cups chicken stock

1/2 cup fresh mint leaves

 

Spread the four on a plate. Season the chicken thighs liberally with salt and pepper and dredge in the flour. In a Dutch oven, heat the olive oil over high heat until smoking. Add 6 thighs at a time and brown well on all sides. Transfer to a plate. 2. Add the onions and saffron to the pot and cook until the onions are softened, 8 to 10 minutes. Add the olives, carrot, and stock and bring to a boil. Return the chicken thighs to the pot, arranging them in a single layer, and bring to a boil. Lower the heat to a simmer, cover the pot tightly and simmer for 15 minutes. 3. Remove the lid and cook, uncovered, until the chicken is just cooked through, about 10 minutes. Transfer the chicken to a platter. Season the sauce with salt and pepper to taste and add the mint leaves. Pour the sauce over the chicken thighs and serve.