Serves 6
1.8kg skin-on, bone-in chicken thighs (6 to 8)
1½ tbsp fine sea salt, plus more as needed
1 tsp freshly ground black pepper, plus more as needed
1 lemon, thinly sliced
4 garlic cloves, smashed, plus
2 garlic heads, unpeeled and halved crosswise
4 fresh thyme sprigs
2 bay leaves
2 large leeks, tough outer layer and dark tops removed, halved, cleaned and cut into 2.5 cm pieces
1.2-1.4ltr extra virgin olive oil
240g green olives, such as Picholine or Lucques
1 Pat the chicken dry with paper towels and season with the salt and pepper. Transfer to a bowl with the lemon slices, garlic cloves, thyme and bay leaves. Cover with a lid or an upside-down dinner plate. Refrigerate overnight.
2 Preheat the oven to 135°C/Gas 1. Place the leeks and garlic head halves in the bottom of a large Dutch oven. Add the chicken, lemon slices and herbs. Pour in the oil (it should cover the chicken completely) and cover the pot with a tight-fitting lid. Cook for 2 hours, then add the olives to the pot and return to the oven for 15 minutes more.
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