Name: Farmer's Chicken
Ingredients: 3 pounds bone-in skinless chicken thighs (or chicken breast. These can be boneless, and/or skin-on too.); 2 tablespoons olive oil; 1 onion (peeled and diced); 1 red pepper (seeded and diced); 1 tablespoon dried oregano; 1 tablespoon sweet paprika; 1 cup white wine; 2 cups chicken stock; 1 cup green olives (pitted. Such as manzanilla, Castelvetrano or your favorite); ½ cup raisins (or dried currants); ea lemon zest; salt; pepper

Pat the chicken pieces dry and sprinkle with salt and pepper
Heat a large skillet over a medium-high heat. When it’s heated, add the oil, then the chicken. Brown it on both sides. Cook the chicken in batches, if necessary, to avoid crowding the pan, When the chicken is browned, remove it from the pan, and set it aside
Lower the heat to medium, and add the onion and pepper to the pan. Sprinkle with salt and pepper. Cook until the vegetables are softened and beginning to brown around the edges, about 5 minutes. Stir in the oregano and paprika, and let it become fragrant, around 30 seconds
Add ¼ cup of the wine, and scrape any browned bits from the pan. Add the remaining wine, and bring it to a simmer. Reduce the liquid in the pan until it’s almost gone, around 5 minutes
Stir in the stock, olives and currants, and bring to a simmer. Return all of the chicken to the pan. Cover and let it simmer over a low heat for 8-10 minutes, or until the chicken is cooked through. Remove the chicken to a platter and cover it with foil. Add the lemon zest to the sauce, and let it simmer until the liquid reduces by about half, for 8-10 minutes
Taste the sauce for salt and pepper
Pour the sauce over the chicken, and serve with rice, pasta, quinoa, or roasted potatoes

Farmer’s Chicken

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