Braised Lemon Chicken With Olives + Dates

Pat the chicken dry and generously sprinkle with one rounded teaspoon of kosher salt and some fresh pepper.
PRO TIP: Dry the chicken well. This will prevent it from spattering when added to the hot oil.
Heat the braising pan or a wide skillet over medium heat with the vegetable oil until the oil shimmers. Add the first few chicken legs, dredged-side down, and cook until golden brown, about 3 or 4 minutes. Turn and cook on the second side for an additional two minutes.
Place the chicken on a paper towel-lined plate and repeat until all the chicken has been browned. Add additional oil if necessary.
Pour the oil from the pan, taking care to leave on any browned bits. Deglaze the pan with the white wine, vinegar, and lemon juice, scraping off the tasty stuck bits. Add the garlic, bay leaves, zest, and 1 1/4 teaspoons of kosher salt. Stir and let boil for one minute.
Turn heat to low. Add the chicken in a single layer and sprinkle with the dates and olives. The liquid should be less than halfway up the sides of the chicken.
Cover. Simmer for about 40 minutes, until the meat pulls right off the bone. Transfer the chicken to a serving platter or individual plates. Reduce the liquid a bit and taste for seasoning. You may need a bit more salt. Let the liquid reduce until you have a sauce. Spoon over the chicken and serve immediately.