In this family meal, the chicken thighs are browned and then braised for almost an hour in its own juices, with a little help from chicken broth, spices, carrots and olives. Chopped fresh mint is stirred in at the very end for a very subtle extra kick of flavor. The chicken thighs were served over large pappardelle noodles, and served family style.
I avoided going to the store for extra-ingredients. I made do with what I had in my pantry. The recipe called for red onion, I used white onion and no saffron. I had a mix of green and black olives, rather than only green olives. Still? The recipe rocked-Enjoy.
The original recipe without adaption is below.
Braised Chicken Thighs
Recipe from Mario Batali
1/4 cup extra-virgin olive oil
All-purpose flour, for dredging
12 bone-in chicken thighs with skin (about 2-1/2 lbs.)
Kosher salt and freshly ground pepper
2 large red onions, halved lengthwise and thinly sliced crosswise
Small pinch of saffron
1 cup small pitted green olives (about 4-ounces)
1 medium carrot, finely diced
3 cups chicken stock or low sodium broth
1/2 cup lightly packed mint leaves, chopped
1. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Spread some flour in a shallow bowl. Season the chicken with salt and pepper, then dredge in the flour. Add half of the thighs to the casserole, skin side down. Cook over moderately high heat, turning once, until golden brown, about 8 minutes. Transfer to a platter. Repeat with remaining chicken.
2. Spoon off all but 2 tablespoons of the fat in the casserole. Add the onions and saffron and cook over moderately high-heat, turning once, until golden brown, about 8 minutes. Transfer to a platter. Repeat with remaining chicken.
3, Uncover the casserole and simmer over moderately low heat until the sauce is reduced slightly, about 15 minutes longer. Arrange the chicken thighs on a platter. Season the sauce with salt and pepper and stir in the mint. Spoon the sauce over the chicken and serve.