4 servings

Hands on: 25 minutes

Photo: Kimberly Smith/AJC Styling: Jeanne Besser/AJC (ENLARGE)
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Total time: 55 minutes

If you want to serve a warm, savory meal to your entire family but conflicting schedules prohibit your dining together, these chicken thighs can be left on the stovetop over low heat for hours. The pungent flavors of the olives, saffron and onions in the braising liquid deepen and mellow over time.

1 cup all-purpose flour

12 chicken thighs, trimmed of excess fat

Salt and freshly ground black pepper

1/4 cup extra-virgin olive oil

2 large red onions, thinly sliced

1/2 teaspoon saffron threads

1 cup small green olives

1 medium carrot, finely chopped

3 cups reduced-sodium chicken broth

1/2 cup fresh mint leaves, chopped

Spread the flour on a plate. Season the chicken thighs liberally with salt and pepper and dredge in flour. In a Dutch oven, heat the olive oil over high heat until smoking. Add 6 thighs at a time and brown well on all sides. Transfer to a plate.

Reduce heat to medium. Add the onions and saffron to the pot and cook until the onions soften, 8 to 10 minutes. Add the olives, carrots and stock and bring to a boil. Return the chicken thighs to the pot, arranging them in a single layer, and bring to a boil. Lower the heat to a simmer, cover the pot tightly and simmer for 15 minutes.

Remove the lid and cook, uncovered, until the chicken is just cooked through, about 10 minutes. Transfer the chicken to a platter. Season the sauce with salt and pepper to taste and add the mint leaves. Pour the sauce over the chicken thighs and serve.

- Adapted from "Molto Italiano: 327 Simple Italian Recipes

to Cook at Home" by Mario Batali (Ecco, $34.95)

Per serving: 541 calories (percent of calories from fat, 45), 36 grams protein, 37 grams carbohydrates, 5 grams fiber, 27 grams fat (5 grams saturated), 85 milligrams cholesterol, 775 milligrams sodium.