Chicken Thighs with Saffron, Green Olives & Mint

Ingredients

Serves 4

•     Flour for Dredging

•     12 chicken thighs (2½ to 3 lbs), rinsed and patted dry

•     salt and freshly ground black pepper

•     ¼ cup extra virgin olive oil

•     2 large red onions, thinly sliced (I used one yellow onion)

•     ½ tsp saffron threads (I have it in powder and used two envelopes of saffron)

•     1 cup small green olives

•     1 medium carrot, finely chopped

•     3 cups chicken stock

•     1/2 cup fresh mint leaves

Directions

1. Spread the flour on a plate. Season the chicken thighs liberally with salt and pepper and dredge in the flour. In a

2. Dutch oven, heat the olive oil over high heat until smoking.

3. Add 6 thighs at a time and brown well on all sides. Transfer to a plate.

4. Add the onions and saffron to the pot and cook until the onions are softened, 8 to 10 minutes.

5. Add the olives, carrot, and stock and bring to a boil.

6. 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. (I turned the heat to low and let it simmer for about an hour, the meat was falling off of the bone and since it was cooking in chicken broth, extremely juicy.)

7. Remove the lid and cook, uncovered, until the chicken is just cooked through, about 10 minutes.

8. Transfer the chicken to a platter. Season the sauce with salt and pepper to taste and add the mint leaves.

9.  Pour the sauce over the chicken thighs, and serve.