Fricasé de Bone-In Chicken Thighs with Potatoes & Carrots

Ingredients

• 2½ lb Bone-In Chicken Thighs, bone-in
• 1 lb Potatoes, cut into chunks
• 2 cups Carrots, cut into coins
• 1 onion, diced
• 1 green bell pepper, diced
• 6 cloves garlic, minced
• 1 cup grated tomato
• ⅓ cup dry white wine
• 1½ cups chicken stock
• ⅓ cup pitted green olives
• 2 tbsp capers
• 3 tbsp raisins
• 2 tsp ground cumin
• 1 tbsp dried oregano
• 3 tbsp olive oil
• 3 tbsp lime juice
• Salt and black pepper

Method

1. Marinate the Bone-In Chicken Thighs with the lime juice, half the garlic, cumin, oregano, salt, and pepper for 30 minutes while you chop everything else.
2. Brown the Bone-In Chicken Thighs in olive oil in a Dutch oven, 4 minutes a side, until the skin is bronze. Remove and pour off all but 2 tbsp of the fat.
3. Soften the onion and bell pepper 8 minutes, add the remaining garlic, then the grated tomato and cook until it darkens to brick red, 6 minutes. Deglaze with the wine.
4. Return the Bone-In Chicken Thighs with the stock, Potatoes, Carrots, olives, capers, and raisins. Cover and simmer 30 minutes, until the vegetables yield to a knife and poultry reads 165°F (74°C).
5. Uncover and simmer 10 more minutes to reduce the sauce until it clings to a spoon. Taste before salting — olives and capers do a lot of work here.
6. Serve over white rice and let people fight over the olives.