Israeli Chicken Sofrito

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1. 1Step 1: Sprinkle the chicken thighs with salt (lightly if using kosher chicken) and generously with black pepper.
2. 2Step 2: In a heavy pot with a lid (such as an enameled Dutch oven), heat the olive oil over medium-high heat until hot but not smoking, coating the bottom of the pot.
3. 3Step 3: Place 4 chicken thighs skin side down in the pot and cook undisturbed for about 7-8 minutes until the skin is dark golden brown. Do not move the chicken during this time; the skin will stick initially then loosen as it browns. If the oil smokes a lot, lower the heat slightly.
4. 4Step 4: Turn the chicken and cook for an additional 3-4 minutes until browned. Remove with a slotted spatula and set aside.
5. 5Step 5: Repeat the browning process with the remaining 4 chicken thighs, then remove and reserve.
6. 6Step 6: In the same pot with the oil and schmaltz, fry the potato chunks for about 8 minutes, stirring gently 2-3 times, until browned and crisp on the outside. Work in batches if needed to avoid crowding. They should be semi-cooked and golden but not overly soft. Raise heat if needed for even browning.
7. 7Step 7: Remove the potatoes with a slotted spatula and reserve.
8. 8Step 8: Add the sliced onions and 1/4 teaspoon of salt to the oil, stir to coat. Cover the pot, reduce heat to medium, and cook for about 10 minutes.
9. 9Step 9: While the onions cook, whisk together the chicken stock, paprika, turmeric, garlic powder, and bay leaves to make the cooking liquid. Set aside.
10. 10Step 10: Uncover the pot and cook the onions over medium-high heat, stirring, until they soften and begin to caramelize. Scrape up any brown bits from the bottom as you stir.
11. 11Step 11: At this point, you may drain off excess fat and schmaltz if you wish to cut calories, or keep it for flavor.
12. 12Step 12: Add the chicken and cooking liquid to the pot with the onions and bring to a simmer.
13. 13Step 13: Cover, reduce heat to medium-low, and cook for about 60 minutes until the chicken is very tender (longer for even more tender results).
14. 14Step 14: Add the browned potatoes back to the pot and toss to coat with the sauce. Raise heat to medium and simmer uncovered for an additional 15 minutes, until the liquid has reduced and the potatoes are tender and have absorbed some sauce.
15. 15Step 15: Adjust salt and pepper to taste.