As much as plain old salt is crucial for bringing out other flavors, there are even more powerful forms we could be taking better advantage of—not pricey infused salts, but the basic bottles and bags of ingredients we have hanging around that have already spent time mingling with salt and taking on new funky dimensions—here it's salami and green olives, but it could just as easily be bacon, pickles, miso, and so on. Adapted slightly from Down South (Clarkson Potter, 2014) via the New York Times.
1 (3 1/2- to 4-pound) chicken, cut into 10 pieces (a mix of legs and/or thighs also works well)
2 teaspoons kosher salt
3/4 teaspoon black pepper
3 tablespoons olive oil
1 medium onion, thinly sliced
5 garlic cloves, thinly sliced
1/2 fennel bulb, thinly sliced
1 rosemary branch (about 8 inches)
1 1/4 cups diced salami
1 cup pitted green olives, rinsed and cut in half (try to find firm, not-too-salty olives like Picholine or Castelvetrano)
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 cup dry white wine
2 tablespoons tomato paste
2 tablespoons all-purpose flour
2 1/4 cups chicken broth
4 dried bay leaves
Juice of 1 lemon
Step 1Heat the oven to 375°F. Season the chicken all over with salt and pepper. Heat the olive oil in a large skillet over medium heat and sear the chicken in 2 batches until golden brown, about 7 minutes per side. Transfer the cooked chicken to a 9-by-13-inch baking dish or another large, shallow casserole.
Step 2Add the onions to the skillet and cook in the rendered chicken fat until brown, stirring, about 4 minutes. Add the garlic, fennel, rosemary branch, salami, olives, oregano, and red pepper flakes. Pour in the wine and simmer to reduce, scraping the bottom of the pan. Stir in the tomato paste and cook for 5 minutes, until caramelized. Add flour and cook, stirring to incorporate, for another 2 minutes.
Step 3Pour in the chicken broth in batches and stir to incorporate. Bring to a simmer over medium heat and cook until slightly thickened, 2 to 3 minutes. Stir in the bay leaves and lemon juice.\r\n
Step 4Pour the sauce over the chicken in the baking dish and roast in the oven, basting every 30 minutes, until the chicken is very tender and the sauce is reduced but isn't drying out, 1 to 1 1/2 hours. Discard the bay leaves and rosemary. Serve chicken warm, with plenty of sauce.