Chicken, bean and saffron stew

Pat the chicken thighs dry with paper towel and season generously with salt and pepper. Bloom the saffron threads in 2 tbsp of warm stock for 10 minutes. Heat olive oil in a wide Dutch oven or braiser over medium-high heat. Sear the chicken thighs skin-side down for 6–8 minutes until deeply golden and crisp. Flip and sear the other side for 3 minutes. Remove and set aside. Reduce heat to medium. In the same pot, sauté the sliced onion for 5 minutes until softened and translucent, scraping up any brown bits. Add the garlic and cook for 1 minute more. Deglaze with the white wine, allowing it to bubble and reduce by half, about 2 minutes. Add the remaining chicken stock and the bloomed saffron liquid, stirring to combine. Add the drained white beans, olives, thyme sprigs, bay leaf, lemon juice and zest. Stir gently and nestle the seared chicken thighs back into the pot, skin-side up so the skin stays above the liquid. Bring to a gentle simmer, then reduce heat to low. Cover with a lid slightly ajar and cook for 35–40 minutes until the chicken is cooked through and the braising liquid has reduced and thickened slightly. Remove the thyme sprigs and bay leaf. Stir in the butter off the heat to enrich the sauce. Taste and adjust seasoning. Serve the chicken over the bean stew directly from the pot, spooning the golden saffron broth generously over the top. Accompany with crusty bread or rice. Tip: For extra unctuous results, refrigerate any leftover bean stew overnight — the flavours deepen dramatically and the beans absorb the saffron broth beautifully. Reheat gently and use as a base for poached eggs, grilled fish, or chorizo the next day.