We have two large potted Nagami kumquat trees flanking our front door, and this year we have a bumper crop.
Besides making rhubarb, kumquat and ginger chutney and kumquat marmalade, I am looking for some other dishes and this one is light, tasty and really super.

Serves 4
2 lbs boneless, skinless chicken thighs
3 tbsp olive oil
2 medium onions, sliced into 1/4 inch half rounds
4 large cloves garlic, crushed
1 1/2 cups dry white wine
3 bay leaves
3 cups chicken broth
1 cup kumquats, left whole
1 cup green olives, halved
salt and pepper

Season the chicken thighs well with salt and pepper and saute in olive oil in a heavy skillet until browned well on both sides over medium heat.
Transfer the chicken to a plate and set aside.
In the same pan, add the onion and garlic and saute over medium heat until transparent. You may need to add a couple more tablespoons of olive oil at this stage.
Add the wine and bay leaves, scraping up all the bits off the bottom of the skillet, reducing over high heat until syrupy.
Return the chicken to the skillet and add enough chicken broth to cover the chicken by 2/3rds.
Tuck the kumquats and olives into the broth, reduce the heat to medium low and simmer, covered, until the sauce is thickened and the chicken is cooked through and tender, about 40 minutes.
You may want to remove the cover and reduce the sauce in the last 15 minutes.

Add salt and pepper to taste and spoon over hot rice or couscous