Donald Link's Braised Chicken with Salami and Olives

food52.com

Sandy

1 (3 ½- to 4-pound) chicken, cut into 10 pieces (a mix of legs and/or thighs also works well)

2 teaspoons kosher salt

¾ teaspoon black pepper

3 tablespoons olive oil

1 medium onion, thinly sliced

5 garlic cloves, thinly sliced

½ fennel bulb, thinly sliced

1 rosemary branch (about 8 inches)

1 ¼ 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

½ teaspoon red pepper flakes

½ cup dry white wine

2 tablespoons tomato paste

2 tablespoons all-purpose flour

2 ¼ cups chicken broth

4 dried bay leaves

Juice of 1 lemon

Directions at food52.com

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