Recipe of the Month
October, 2020

1/4 cup extra-virgin olive oil
1 cup all-purpose flour
3 pounds bone-in chicken thighs
2 large red onions, halved and then thinly sliced
1 clove garlic, finely chopped
1/2 teaspoon saffron
1  1/2 cups pitted green olives, cut in half
1  cup carrots, finely diced
3 cups chicken stock
1/2 cup chopped mint leaves

Dry the chicken pieces with paper towels. Season liberally
with kosher salt and freshly ground black pepper. Place the
flour in a shallow dish. In a large, heavy bottomed casserole,
heat the oil until shimmering. Working with half of the
chicken, dredge the pieces in the flour  and place them
skin side down in the pan. Cook on medium-high heat, turning
once, until golden brown. This should take about 8 minutes.
Transfer to a platter and repeat the process with the
remaining chicken.

Spoon off the oil from the pan, leaving about 2 tablespoons
in the pot. Add the onions and saffron. Sauté over moderate
heat until the onions have softened, about 10 minutes. Add the
garlic and sauté for an additional minute. Add the chicken
stock, olives, and carrot to the pan. Scrape the brown bits
from the bottom of the pan. Nestle the chicken thighs into the
casserole. Cover and simmer on low heat for about 40 minutes
until the chicken is cooked through.

Uncover the casserole and simmer on medium for about 15
minutes until the sauce is slightly reduced. Remove the
pan from the heat. Remove the chicken to a large platter.
Stir the mint into the remaining sauce. Add salt and pepper
to taste. Pour the sauce over the chicken. Garnish with
additional mint and serve. This dish is great served over
herbed egg noodles or rice.

Serves 6.