6 chicken thighs, bone-in and skin on
Kosher salt and freshly ground black pepper
3 to 4 tablespoons blended oil
2 shallots, halved, peeled then sliced
4 cloves garlic, peeled and sliced
3 Fresno chiles, sliced into rings
2 bay leaves
2 cinnamon sticks
1 tablespoon coriander seeds
1 teaspoon cumin seeds
12 fingerling potatoes, halved
2 to 3 cups Chicken Stock, recipe follows
1 (28-ounce) can whole peeled San Marzano tomatoes, crushed by hand and half the can of juice/sauce
2 cups pitted cerignola olives
1 cup pitted oil-cured olives
1 cup pitted kalamata olives
Zest of 1 orange
1/2 shallot, minced
Splash sherry vinegar
Salt
1 orange, zested, supremed and juiced
1 small bunch fresh basil leaves
1 small bunch arugula
Sea salt
2 pounds chicken backs and necks
2 pounds chicken feet, or additional backs and necks
1 onion, quartered
1 carrot, thinly sliced
1 head garlic, halved crosswise
4 sprigs fresh thyme
1 tablespoon kosher salt
1 bay leaf
1 tablespoon black peppercorns
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