Nothing gets me more excited then roasting a chicken (a detailed recipe on roasting chicken will be coming in the fall), but who wants to turn on the oven when it’s 90+ degrees out? So, when a whole chicken is not an option turn to chicken thighs to satisfy your bird cravings.
Thighs, in my opinion, are the most flavorful part of the chicken and almost impossible to overcook. Here’s a chicken thigh recipe adapted from Mario Batali:
- 8-10 Chicken thighs (bone in and skin removed, if possible)
- Salt and Pepper to taste
- 1/4 cup olive oil
- 1 large Red onion thinly sliced
- 1 cup of green olives
- 1 Carrot; finely chopped
- 3 cups of Chicken stock
- 1/2 cup of fresh mint leaves
Season chicken thighs liberally with salt and pepper and dredge in flour. In a heavy bottom casserole, heat 3 tablespoons olive oil until smoking. Add 4-6 thighs at a time (depending on size of casserole) and brown well on all sides. Remove and repeat with remaining thighs. Remove last thighs and add sliced onions and cook until softened, about 8 to 10 minutes. Add olives, carrot and chicken stock and bring to a boil. Return chicken pieces to pot, submerge and bring to boil. Lower heat to a simmer and cover pot with tight fitting lid or aluminum foil and simmer 1 hour. Remove lid and allow to cook 10 minutes uncovered. Add fresh mint (hand torn do not dice with a knife) during the last 2-3 minutes of cooking.
Serve with fresh sauteed fava beans and good bread.