Recipe by Evan Madden-Peister
8 Chicken thighs, coated with flour
4 Chicken legs, coated with flour
½ Onion, quartered
3 Cloves garlic, minced
1 Bulb fennel, sliced
¼ Pound green olives
¼ Pound dried dates
4 Oranges, juiced
1 Tablespoon orange zest
2 ½ Cups chicken stock
1/8 Oz. piacentinu cheese, grated
2 Tablespoon’s Hudson Valley Homestyle Dijon mustard
2 Tablespoons scallions, sliced
½ Cup olive oil
Salt and pepper
1) Heat a large braising pot over medium high heat and season the chicken pieces with salt and pepper.
2) Add half of the olive oil to the pot, brown the chicken on both sides and remove it to a plate.
3) If there is no oil left in the pot, add the remaining olive oil. Turn the heat down to medium and add the fennel and the onions.
4) Once the onions and fennel have softened add the garlic to the pot and cook until the entire mixture has sweated, about 5 minutes.
5) Add the green olives and dates, deglaze the pot with the orange juice and, using a wooden spoon, loosen the sucs off of the bottom of the pot.
6) Cook until the orange juice has reduced by half and then add the chicken stock and orange zest.
7) Bring the mixture up to a boil, reduce to a gentle simmer and cover.
8) Let the mixture cook for ½ hour and then, using a slotted spoon, remove the dates and the green olives and set them aside.
9) Cover the mixture and let it simmer for another ½ hour, then remove the lid and let it cook for an additional 15 minutes or until the braising liquid has reduced to a thicker consistency.
10) Take the chicken off of the heat, whisk in the mustard and add the dates and green olives back to the pot.
11) Divide the chicken, dates and olives evenly into 4 shallow bowls, top each bowl with ¼ of the scallions and ¼ of the cheese and serve immediatly