Arroz con Pollo

5 or 6 chicken thighs; with skin and bones. Don't over crowd Dutch oven.
1 tbsp olive oil
1 onion; chopped fine
3 cloves garlic; chopped fine
1/2 cup white wine
5 saffron threads
2 tomatoes; chopped
1 cup whole pimento stuffed green olives
2 bay leaves
1.5 cups short grain rice
3 cups chicken broth
salt
pepper

Heat oven to 375. Salt and pepper both sides of chicken. Add saffron threads to wine.

In a Dutch oven over medium heat, add olive oil and brown both sides of chicken starting skin side down; 10 minutes. Remove chicken and set aside.

In now seasoned Dutch oven, cook onion until soft; 5 minutes. Add garlic; 1 minute. Add tomatoes, olives, wine with saffron and deglaze. When moisture reduced by half, stir in rice and cook briefly; 1 minute. Stir in chicken stock; add bay leaves. Cover and bake in oven for 25 minutes. Remove; let stand 5 minutes covered; serve.

Salt and pepper along the way as needed.