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Chicken Thighs with Saffron, Green Olives, and Mint<\/p>\nChicken Thighs with Saffron, Green Olives, and Mint<\/p>\n
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Flour for dredging<\/p>\n
12 chicken thighs (2 1\/2 to 3 pounds), rinsed and patted dry<\/p>\n
salt and freshly ground black pepper<\/p>\n
1\/4 cup EVOO<\/p>\n
2 large red onions, thinly sliced<\/p>\n
1\/2 tsp. saffron threads<\/p>\n
1 cup small green olives<\/p>\n
1 medium carrot, finely chopped<\/p>\n
3 cups chicken stock<\/p>\n
1\/2 cup fresh mint leaves<\/p>\n
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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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n