Prep Time:	10 min.
Cook Time:	35 min.

Ingredients:

• 1 cup dry white wine
• pinch of saffron
• 6 chicken thighs (6 oz each)
• 1/3 cup extra-virgin olive oil
• 1 large onion, finely chopped
• 2 tbsp minced garlic (2 to 3 cloves)
• 1 large tomato, diced
• 2 dried bay leaves
• 4 1/2 cups low-sodium chicken stock
• 3 cups short-grain rice (e.g., Valencia)
• 1 cup pimiento-stuffed green olives
• coarse salt and freshly ground pepper to taste

1. Combine wine and saffron; let stand until ready to use. Season chicken on both sides with salt and pepper. Heat oil in a large braiser or heavy-bottomed, straight-sided saute pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 mins. Flip, cook until golden brown, 2 mins; transfer to a plate.
2. Reduce heat to medium, and cook onion and garlic, stirring often, until tender, 10 to 15 mins. Add tomato, and cook, stirring often, for 15 mins. Stir in wine-saffron mixture, 1 tbsp salt, 1/2 tspn. pepper, and bay leaves. Cook until wine is almost completely evaporated, 10 to 15 mins. Add chicken, stock, rice, and olives; bring to a simmer.
3. Reduce heat to low. Cook, covered, stirring halfway through, until rice is tender, about 45 mins. (If rice is not done, add more stock, 1/4 cup at a time.) Remove from heat and let stand, covered, for 10 mins. Discard bay leaves. Season with salt and pepper.