Pollo allo Zaffarano

By LeeBoruchow

Chicken thighs with saffron, olives, and mint. Works well with boneless thighs as well.

Ingredients

• Flour for Dredging
• 12 chicken thighs, rinsed and patted dry
• salt and freshly ground black pepper
• 1/4 cup extra virgin olive oil
• 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
• salt and pepper, to taste

Details

Servings 6

Preparation

Step 1

Spread the flour 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.

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.

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.