ONE POT CHICKEN WITH OLIVES AND POTATOES

One Pot Chicken with Olives and Potatoes image

Provided by Tia Mowry

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 22

1/4 cup all-purpose flour
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
6 boneless, skinless chicken thighs
4 tablespoons olive oil
1 medium yellow onion, chopped
2 cloves garlic, thinly sliced
1 teaspoon kosher salt
1 teaspoon cumin
1/2 teaspoon turmeric
1/8 teaspoon cayenne
3/4 cup white wine, such as Pinot Grigio
4 cups chicken stock
2 sprigs fresh thyme
2 small Yukon Gold potatoes, cut into 1/2-inch cubes
1 lemon, 4 thin slices plus the juice of the remaining lemon
1/2 cup pitted green olives
Salt and pepper
1/4 cup fresh parsley leaves, chopped

Steps:

For the chicken: In a large bowl, combine the flour, salt, garlic powder, mustard, paprika and pepper; mix well. Add the chicken to the bowl, and toss gently to coat. Remove the chicken, shake off any excess flour, and set aside.
Heat a large Dutch oven over medium-high heat, and add 3 tablespoons of the olive oil. When hot, add the chicken and cook until golden brown on one side, 3 to 5 minutes. Flip, and continue cooking on reverse side, another 2 minutes. Remove the chicken to a plate and let sit.
For the sauce and vegetables: To the Dutch oven (still over medium-high heat), add the remaining tablespoon oil if needed. Then add the onion, garlic and salt; cook until translucent, 3 to 4 minutes. Evenly sprinkle the cumin, turmeric and cayenne over the onion mixture, and saute for an additional 1 minute. Pour in the wine, scraping up any browned bits on the bottom of the pan, and cook until the wine has reduced by half, 5 to 10 minutes. Add the chicken stock, bring to a boil, and then add the thyme, potatoes, lemon slices and lemon juice; stir gently. Cover and cook until the potatoes are easily pierced with a fork, 10 to 12 minutes. Reduce the heat to a simmer, and add the seared chicken thighs and the olives. Gently push the chicken into the sauce, so it is partially covered; cook for another 10 to 12 minutes. Adjust the salt and pepper to taste, stir in the parsley and serve.