One-Pot Mediterranean Spelt Chicken

Ingredients:

• 1 kg chicken thighs with skin and bones (6-8 pcs.)
• 1 tbsp. l. olive oil
• 1 medium red onion, chopped (1 cup)
• 3 cloves garlic, thinly sliced
• 0.5 tsp crushed red pepper flakes
• 1 cup spelt
• 0.5 cups dry white wine
• 2 cups lightly salted chicken broth
• 3/4 cup sun-dried tomatoes (in oil), patted dry and thinly sliced ​​(100 g)
• 1/2 cup pitted Kalamata olives, halved lengthwise (85 g)
• Zest of 1 lemon, cut in half
• 1/3 cup crumbled feta (45 g)
• 1/4 cup coarsely chopped dill

Preparation:

1. Preheat oven to 200°C.
2. Heat a large Dutch oven or large Dutch oven over high heat and add olive oil. Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper. When the oil is hot, add the chicken thighs, skin side down, and cook without moving them until golden brown, 6-8 minutes.
3. Turn the chicken over, cook for another 2 minutes, and transfer to a plate. The chicken will not be cooked through at this point. Drain any excess fat from the pan, reserving about 2 tablespoons.
4. Reduce heat to medium, add the onion, garlic, and red pepper and cook, stirring frequently, until the vegetables soften, about 3 minutes. Season with salt and pepper to taste. Stir in the spelt, distributing it evenly.
5. Add the wine and cook for 1 minute, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add the chicken broth and bring to a simmer, about 2 minutes. Add the sun-dried tomatoes and olives. Place the chicken on top, skin side up, in a single layer and discard any juices from the plate.
6. Cover the pan and bake until the spelt is tender, most of the liquid has been absorbed, and the chicken is cooked through, 30 to 35 minutes.
7. Meanwhile, place the lemon zest, feta, and dill in a small bowl and toss to combine. Remove the roasting pan from the oven and squeeze the lemon juice over the dish. Sprinkle with the feta and dill mixture and serve.