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1
On a plate or in a pie pan mix together the flour and pimenton (the Spanish name for paprika). Piment d'esplette comes from the French Basque town of Esplette.
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2
Pat dry the chicken thighs with paper towel and dredge in the flour and pimenton mixture. Season with salt and pepper and set aside.
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3
In a large Dutch (or French, if you are of that persuasion) oven heat the olive oil over medium heat just until it simmers but doesn't begin to smoke. Add the garlic and the onions and stir until the onions are just translucent.
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4
Push the onions and garlic to the back of the pot, and add the chicken thighs two at a time and brown on both sides. When the first pair of thighs is finished remove and add the next pair.
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5
When the browning is complete spoon off excess fat being sure to leave those good, crusty bits on the bottom.
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6
Add the wine and reduce, scraping up the brown bits with a wooden spoon, then return the chicken thighs to your pot.
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7
Add the tomatoes along with their juice and bring to a simmer covered. Then add the olives and the thyme. After about 10 minutes add the potatoes and recover. That means to put the lid back on.
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8
Total cooking time is about 30 minutes but check the chicken with a knife or better yet with an instant read thermometer. Stir in the orange zest and continue to cook uncovered until the sauce is to your liking. Taste for salt and pepper.
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9
Taste once more and serve.
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10
Note to cooks: about the olives, I prefer to leave the pits in. My guests know that olives have pits. They also know how to fasten their seat belts without an instructional video.
