Oven-Braised Chicken Thighs with Fennel and Castelvetrano Olives Tasty Recipes

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Oven-Braised Chicken Thighs with Fennel and Castelvetrano Olives

This recipe is infinitely variable. It can serve as a stand-alone stew with a side of crusty bread or a sauce over noodles, rice, or potatoes. I follow a paleo diet and serve it on zucchini noodles with a side of broccoli raab cooked with anchovy, garlic, and lemon. The sweetness of the onions and fennel counters the bitterness of the broccoli raab beautifully.

Ingredients :

• 1 tablespoon olive oil
• 2 pounds skinless, boneless chicken thighs
• salt and ground black pepper to taste
• 1 bulb fennel, cut into 1/4-inch thick slivers
• 1 yellow onion, cut into 1/4-inch thick slivers
• ½ teaspoon fennel seeds
• 4 cloves garlic, sliced
• 1 tablespoon chopped fresh thyme
• 1 dried chile de arbol pepper
• ½ cup white wine
• 1 (28 ounce) can whole peeled tomatoes in puree
• ½ cup pitted and halved Castelvetrano olives
• 2 tablespoons chopped fennel greens (optional)
• 2 tablespoons chopped fresh flat-leaf parsley (optional)
• 1 teaspoon lemon zest (optional)

Instructions :

Prep : 25M	Cook : 6 M	Ready in : 1H35M

Notes :

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