Braised Chicken With Salami & Olives
8 Chicken Thighs, bone in
1 teaspoons salt
3/4 teaspoon black pepper
4 tablespoons olive oil
1 onion, thinly sliced
1 carrot, halfed and sliced
1 rosemary branch
6 garlic cloves, thinly sliced
1/2 fennel bulb, thinly sliced
1 1/2 cups diced salami
1 cup pitted green olives, rinsed and cut in half
2 tablespoons tomato paste
2 tablespoons all-purpose flour
2 1/2 cups chicken broth
2 dried bay leaves
Juice of 1 lemon
1 teaspoon dried or fresh oregano
1/2 teaspoon red pepper flakes
1 cup dry white wine
Heat the oven to 180 degrees Celcius.
Season the chicken all over with salt and pepper. Heat the olive oil in a large skillet over medium heat and sear the chicken in 2 batches until golden brown, about 8 minutes per side.
Transfer the cooked chicken to a 9-by-13-inch baking dish or another large, shallow casserole.
Add the onions and carrots to the skillet and cook in the rendered chicken fat until brown, stirring, about 4 minutes.
Add the garlic, fennel, rosemary branch, salami, olives, oregano, and red pepper flakes. Pour in the wine and simmer to reduce, scraping the bottom of the pan. Stir in the tomato paste and cook for 5 minutes, until caramelized.
Add flour and cook, stirring to incorporate, for another 2 minutes.
Pour in the chicken broth in batches and stir.
Bring to a simmer over medium heat and cook until slightly thickened, 2 to 3 minutes. Stir in the bay leaves and lemon juice.
Pour the sauce over the chicken in the baking dish and roast in the oven, basting every 20 minutes, until the chicken is very tender and the sauce is reduced but isn’t drying out, maximum 1 hour. Discard the bay
leaves and rosemary.
Serve chicken warm, over a bed of polenta, mashed potatoes or wild rice, with plenty of sauce.
(adopted from Donald Link’s recipe on Food52)