Recipe courtesy of Colleen Bassett, Tasting Room Host
Serves 4 as a main course.
8 Chicken thighs
1 thinly sliced yellow onion
4 Tablespoons olive oil
5 Cups chicken broth
1 ½ Cups dry white wine such as Pinot Gris
2 Cups fresh tomatoes chopped or 1 28oz can crushed tomatoes
1 ½ teaspoons dried thyme or 1 full sprig fresh
2 teaspoons saffron threads
2 cloves garlic minced
1 sprig rosemary finely chopped
6 pitted Kalamata olives chopped
Salt & Pepper
Thickly sliced rustic bread, toasted
Pat chicken dry and sprinkle with salt and pepper on both sides. Heat a medium stock pot over medium high heat with olive oil. Once oil is hot, place chicken skin side down; once browned flip and brown the other side. Remove chicken from pot, lower heat to medium and sauté onion until translucent about 5 minutes, drain excess oil and fat from pan. Return pan to heat and add rosemary, garlic, olives and saffron; sauté until rosemary is fragrant, 2 minutes. Deglaze pan with the white wine, stirring to scrape the brown bits off the bottom of the pan. Add chicken broth and tomatoes, mix well. Return chicken and juices to the pot, add sprig of thyme and let simmer partially covered 35-45 minutes. Toast bread and place in bottom of a flat bowl, spoon over chicken and sauce.
We also recommend serving over creamy polenta.