Recipe compliments of Rick and Lynne
| Cuisine: Italian | Type: Main Course | Serves: 4 |
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Source:
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Mario Batali |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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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 |
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Instructions:
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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. 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. |
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Related recipes:
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None |
2007-03-17