Olive Chicken 🫒

Instructions

1. Cook Chicken 🍗

2. Put oil in dutch oven, or any heavy bottomed, high sided pot and turn heat to medium-high. Once oil is hot, about a minute, add the chicken skin-side down . Let the chicken cook, untouched, for roughly 3 minutes or until the fat starts to render.

3. 👀 If you try to move it before the 3-ish minute mark the chicken will probably stick to the pan.

4. Once you can safely and easily move the chicken, rotate each piece 180 degrees and move them all around the pot. Cook the chicken, skin side down, for 10 minutes or until the skin is dark, continuing to move the pieces around every few minutes to ensure even browning. The frequent rotation and moving is to account for any hot spots, or inconsistency in your cooking surface. Flip the chicken, and cook for 5 minutes, just to give the other side a chance to get some color.
5. Reduce the heat to medium, remove the chicken, and all but 2 tablespoons of fat.

6. Cook Veggies 🧅

7. Add onion, ginger, cinnamon, garlic, cumin, paprika, saffron (if you’re using), ½ teaspoon or more of pepper and some salt and cook, stirring occasionally, for about 5 minutes, until onion softens.

8. Braise 🥘

9. Add stock and raise heat to medium-high; return chicken to pan, skin-side up, with a bay leaf. Cook at a lively simmer for about 10 minutes.
10. Add olives and continue to cook until chicken is done, another 10 to 15 minutes or so. Finish with lemon juice and adjust seasoning then devour 😋.