Braised Chicken with Lemon and Olives

Heat the oil in a large Dutch oven or other large pot over medium high heat.

On a plate, mix the flour, salt and pepper. Pat the chicken pieces dry with paper towels. Dredge the skin side of the chicken in the flour mixture and then place flour side down in the preheated pan. Season the non-floured side of the chicken with additional salt and pepper. If the chicken does not all fit in one layer, work in two batches. Saute the chicken for 3-4 minutes until browned on one side.

Meanwhile, slice the onion into 1/4-inch pieces and crush garlic with the back of a chef's knife. Flip chicken over and add onion and garlic to pan, tucking down between the chicken pieces. Saute for about 3 minutes until onion starts to soften.

Peel 1/2 of the lemon with a vegetable peeler. Use a sharp knife to cut lemon into strips 1/8th inch thick. Cut tomatoes into a large dice.

Add the lemon strips, olives, tomatoes and thyme to the pot with the chicken, tucking ingredients in between the chicken pieces. Add the wine to the pot making sure it comes about half way up the chicken without submerging it completely.

Turn the heat to high to bring the wine to a boil. Season liquid with a bit of extra salt and pepper. Reduce heat to medium, cover pot with a lid and braise chicken for about 15-20 minutes, depending on the size of the chicken pieces, until cooked through.

Remove from heat. Taste liquid for seasoning and adjust with salt and pepper if necessary. Serve chicken with the braising liquid and bread to sop it up.