This is a beautiful recipe from Food and Wine Magazine. As soon as I saw a recipe that has my favorite Castelvetrano olives, I was all in. This recipe calls for only 6 olives, I used about 1000! That's obviously up to you. I obviously have an olive problem. For me, there are just never enough olives.
Make sure that you use a pot that is large enough that you can place your chicken pieces in a single layer. If the pot is too small, like mine was, the onions won't get any love and attention and won't caramelize.
Serve this with roasted or mashed potatoes.
How to Make It
Make the brineCombine coriander seeds and fennel seeds in a small skillet. Cook over medium-high, stirring often, until toasted and fragrant, about 1 minute and 30 seconds. Transfer seeds to a large pot. Add 2 cups water, onion, garlic, and salt. Bring to a boil over high; reduce heat to medium-low, and simmer until flavors meld, about 15 minutes. Remove from heat, and add ice. Let stand until ice is melted and brine has cooled completely, about 30 minutes.
Make the chickenPlace chicken drumsticks and thighs in brine. Cover and chill at least 6 hours or up to 12 hours. Remove chicken from brine, and transfer to a paper towel–lined baking sheet; discard brine. Pat chicken dry, and sprinkle with salt.
Heat 2 tablespoons oil in a large (5-quart) Dutch oven over medium-high. Add 4 pieces of chicken, and cook, turning occasionally, until browned and fat is rendered, about 10 minutes. Transfer to a plate, and repeat with remaining 4 chicken pieces. Add 1/4 cup wine, garlic, anchovies and onions into pot. Scrape brown bits off the bottom. Place the chicken between onions in a single layer. Cook until wine has mostly evaporated, 2 to 3 minutes, shaking Dutch oven occasionally to ensure chicken isn’t sticking. Add thyme sprigs and remaining 1/4 cup wine. Cover and reduce heat to medium-low. Cook until chicken is tender and an instant-read thermometer inserted in thickest portion registers 165°F, 30 to 40 minutes.
Remove chicken from heat, and top with olives, capers, and remaining 2 tablespoons olive oil. Cover and let stand 5 minutes. Place 1 drumstick and 1 thigh on each serving plate. Drizzle chicken with pan juices, and sprinkle with parsley and basil.