I'll try, Rick. Measurements are close- I was winging it. I really regret getting rid of that book and not copying the recipe first. It was definitely missing something from the original.
Preheat oven to 350F. Season 6 thighs with S & P and a little granulated garlic and brown in a little oil on both sides. Remove and set aside.
In the same pan, sauté 1 large onion and 1 large carrot, both diced, until soft**. Add 2 large cloves crushed or diced garlic and cook another couple of minutes. Add a bit of wine to deglaze then add 1- 28 oz can diced tomatoes and about 1/2 of a 15oz can ripe (black) olives- drained.
For spices, about 1T granulated garlic, 1/4t Turmeric, 1/2t kosher salt, 1 bay leaf, 3 cinnamon sticks and one star anise.
Bring to a hefty simmer, add chicken, skin up, and any accumulated juices back in, cover, and put in the oven for about 15 minutes. Uncover and cook about 15 min more until the chicken is at about 165. Serve with jasmine rice or couscous.
**I would have also included 1 diced rib of celery and maybe 1/2 green pepper, diced, but Andy was eating with us and doesn't really care for these.
Last night was comfort food- turkey and dumplings. In case you can't tell, I like a good deal of pepper on mine! What did y'all make?
