INGREDIENTS
1/4 cup
dry white wine
saffron threads
4
bone-in skin-on chicken thighs (6 ounces each)
Kosher salt and freshly ground pepper
1 tbsp
extra-virgin olive oil
1
medium onion (finely chopped)
1 tbsp
minced garlic
2
roma tomatoes (diced plus more for garnish if desired)
1
bay leaf
2 cups
chicken stock (plus more if needed)
1 cup
short-grain rice (such as Calasparra, Arborio or Calrose)
1 cup
small pimiento-stuffed green olives
2 tbsp
chopped parsley (optional)