1/4 cup all-purpose flour
1 tsp sea salt
1/2 tsp garlic powder
1/2 tsp dry mustard
1/2 tsp smoked paprika
1/2 tsp black pepper
6 boneless, skinless chicken thighs or 6 bone-in thighs
4 Tbsps olive oil
INGREDIENTS (Sauce with vegetables):
1 medium onion, chopped
2 cloves sliced or minced garlic
1 tsp kosher salt
1 tsp cumin
1/2 tsp turmeric
1/8 tsp cayenne
3/4 cup white cooking wine
4 cups chicken stock or prepared chicken boullion
2 sprigs fresh thyme
2 small potatoes, cut into 1/2-inch cubes
1/2 cup pitted olives of your choice
Salt and pepper
1/4 cup fresh chopped parsley
For the chicken: Rinse and pat dry your chicken pieces and place in a large bowl.
Combine the flour, salt, garlic powder, mustard, paprika and pepper; mix well. Then, sprinkle over chicken and toss to coat, shaking off any excess flour mixture.
Heat a large Dutch oven or large skillet over medium-high heat, and add 3 tablespoons of the olive oil. When hot, add the chicken and cook until golden brown on one side, 3 to 5 minutes. Flip, and continue cooking on reverse side, another 2 minutes. Remove the chicken to a plate and set aside.
Now for the rest: To the Dutch oven or large skillet (still over medium-high heat), add the remaining tablespoon oil if needed. Then add the onion, garlic and salt; cook until translucent, 3 to 4 minutes.
Evenly sprinkle the cumin, turmeric and cayenne over the onion mixture, and saute for an additional 1 minute.
Pour in the wine, scraping up any browned bits on the bottom of the pan, and cook until the wine has reduced by half, 5 to 10 minutes.
|Be sure to scrape the pan to get all those delicious bits from the meat in the sauce!|
Add the chicken stock, bring to a boil,
Then add the thyme, potatoes, lemon slices and lemon juice; stir gently.
Cover and cook until the potatoes are easily pierced with a fork, 10 to 12 minutes.
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