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1
Dust the meat with the flour.
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2
Heat the olive oil over high heat in a Dutch oven and add the meat to sear on all sides.
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3
Season the meat with salt and pepper, moisten with the lemon juice and 1/2 cup of stock.
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4
Cover and simmer 30 minutes.
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5
Add the pitted olives, half the oregano, the chile flakes and the remaining stock.
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6
Cover and simmer another hour and a half, until the meat is fork-tender.
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7
Serve sliced with the pan juices drizzled over and the remaining olives on the side.
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8
Sprinkle the remaining oregano over each slice.
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9
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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10
Add all the chicken parts and brown all over, stirring to avoid burning.
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11
Remove the chicken and reserve.
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12
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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13
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
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14
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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15
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
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16
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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17
Stir the stock to facilitate cooling and set aside.
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18
Refrigerate stock in small containers for up to a week or freeze for up to a month.
