CHICKEN THIGHS WITH SAFFRON, GREEN OLIVES AND MINT

CHICKEN THIGHS WITH SAFFRON, GREEN OLIVES AND MINT image

Categories Chicken

Yield 4 -6 people

Number Of Ingredients 10

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 teaspoon saffron threads
1 cup small green olives
1 medium carrot, finely chopped
3 cups chicken stock
1/2 cup fresh mint leaves

Steps:

1. 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 thoghts and serve.