6 chicken thighs (bone in and skin on)
salt and pepper
3-4 tbsp. olive oil
2 shallots, thinly sliced
4 cloves garlic, thinly sliced
3 serrano chiles, sliced into rings
2 bay leaves
2 cinnamon sticks
1 tbsp. coriander seeds
1 tsp. cumin seeds
12 fingerling potatoes, halved lengthwise
2-3 cups chicken stock
1 can (28 ozs.) San Marzano tomatoes, crushed by hand
2 cups assorted imported olives (cerignola, kalamata etc)
zest 1 orange
- Place a large dutch oven over medium-high heat. Season the chicken thighs with salt and pepper.
- Add the olive oil to the pot and place the chicken thighs in, skin side down; allow to sear until the skin is crispy and golden brown, about 3-5 minutes.
- Flip the thighs over, and then add the shallots, garlic, sliced chiles, bay leaves, cinnamon sticks, coriander seeds and cumin seeds. Stir all to combine.
- Stir in the fingerling potatoes and then season all with salt and pepper.
- Add about 2 cups of the chicken stock, or enough to come about 2/3 of the way up on the chicken thighs. Then add the tomatoes (crushed by hand) and stir all to combine.
- Next, stir in the olives and taste the mixture. Season with additional salt and pepper if necessary. Lower the heat to medium and cover with a lid.
- Braise for about 20-30 minutes, or until the meat is completely tender.
- When ready to serve, stir in the orange zest.
For the Salad Garnish:
1 shallot, minced
splash sherry vinegar
1 orange, segmented and juiced
½ cup extra virgin olive oil
1 small bunch basil leaves
1 small bunch arugula
salt and pepper
- Combine the orange juice, shallot and sherry vinegar. Whisk in the extra virgin olive oil. Season with salt and pepper.
- In another bowl, place the basil, arugula and orange segments. Add dressing and combine.
- Place thighs on a large platter; top with the olives, potatoes and tomatoes and drizzle sauce.
- Scatter salad and orange garnish on top and serve immediately.
Submitted by Scott Rowe, Executive Chef, Prestonwood Country Club, Cary, N.C.