Braised Chicken Thighs with Olives, Fingerlings and Chiles in Tomato Broth

Filed under Poultry

Recipe courtesy Michael Symon. The file says "Chicken Stock, recipe follows" but doesn't include it.

Ingredients

6 Chicken thigh, bone-in, skin on
Kosher salt
Black pepper, freshly ground
4 tbsp Blended oil, 3 to 4
2 Shallot, halved, peeled and sliced
4 clove Garlic, peeled and sliced
3 Fresno chile, sliced into rings
2 Bay leaf
2 Cinnamon stick
1 tbsp Coriander seeds
1 tsp Cumin seeds
12 Fingerling potatoes, halved
3 cup Chicken stock, 2 to 3 cups
1 can Tomato, 28-ounce whole peeled San Marzano, crushed by hand, with half the juice
2 cup Green olives, Cerignola, pitted
1 cup Black olive, oil-cured, pitted
1 cup Kalamata olive, pitted
1 Orange, zested

Place a large Dutch oven over medium-high heat. Pat the chicken dry for extra-crispy skin and season both sides with salt and pepper.
Add the oil and sear the thighs skin side down until golden, 3 to 5 minutes per side, then move them to the side of the pan.
On the other side, add the shallots, garlic, chiles, salt, bay leaves, cinnamon, coriander and cumin and stir. Add the potatoes and season with salt.
Add about 2 cups stock (2/3 of the way up the meat) and the tomatoes with half their juice. Stir in all the olives and season.
Cover and cook over medium heat 20 to 30 minutes, stirring occasionally. Stir in the orange zest to serve.