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Olive Oil Poached Cod

Pairs with SLH Chardonnay and Hahn Pinot Gris

Makes 4-6 Servings


  • 6 boneless skinless chicken thighs
  • 1 onion, chopped
  • 2 garlic cloves, thinly sliced
  • 1 small leek, chopped
  • 1 small fennel bulb, halved and thinly sliced
  • 1/2 cup crushed tomatoes
  • 1/3 cup white wine
  • 1 1/2 cups chicken broth
  • 1 tablespoon lemon juice
  • 3/4 cup green pitted olives 
  • 1 teaspoon saffron threads
  • 1 preserved lemon rind 
  • 1 bay leaf
  • 2 tablespoons fresh mint or parsley
  • Olive oil
  • Salt and pepper to taste



Place saffron threads in a small dish and add 2 tablespoons warm broth. Let sit until saffron is dissolved.

Heat olive oil in dutch oven or cast iron pan over medium-high heat. Add the chicken and cook until well browned on each side. Transfer to a dish and set aside.

In the same pan add additional 1-2 tablespoons olive oil and mix in the onion, leek, and fennel, with a pinch of salt and pepper. Sauté vegetables for 5 minutes. Add garlic and sauté 2 more minutes. Add white wine and deglaze the pan. Add tomatoes, chicken broth, lemon juice, bay leaf and saffron broth. Cover and simmer for 10 minutes.

Add chicken and olives, then simmer uncovered for 5 minutes. Taste and adjust seasoning if needed. Garnish with preserved lemon rind and mint.

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