Oven-Braised Chicken Thighs with Fennel and Castelvetrano Olives Recipe

Oven-Braised Chicken Thighs with Fennel and Castelvetrano Olives Recipe

How To Make Oven-Braised Chicken Thighs with Fennel and Castelvetrano Olives

Savor a satisfying dinner with these braised chicken thighs cooked with caramelized onions, fennel seeds, and herbs in a rich tomato sauce.

Preparation: 25 minutes
Cooking: 1 hour 5 minutes
Total: 1 hour 30 minutes

Serves:

Ingredients

  • 1tbspolive oil
  • 2lbschicken thighs,skinless, boneless
  • salt and ground black pepper,to taste
  • 1bulb fennel,cut into ¼-inch thick slivers
  • 1yellow onion,cut into ¼-inch thick slivers
  • ½tspfennel seeds
  • 4clovesgarlic,sliced
  • 1tbspfresh thyme,chopped
  • 1chile de arbol pepper,dried
  • ½cupwhite wine
  • 28ozwhole tomatoes in puree,(1 can), peeled
  • ½cupCastelvetrano olives,pitted and halved
  • 2tbspfennel greens,chopped
  • 2tbspfresh flat leaf parsley,chopped
  • 1tsplemon zest

Instructions

  1. Preheat oven to 350 degrees F.

  2. Heat olive oil in a large, heavy cast-iron skillet or Dutch oven over medium-high heat. Season chicken thighs with salt and black pepper.

  3. Brown chicken in the hot oil, about 5 minutes per side. The meat will still be pink inside. Transfer chicken into a bowl, leaving drippings in skillet.

  4. Turn heat down to medium. Cook fennel, onion, and fennel seeds in the hot oil for about 10 minutes stirring occasionally until onion and fennel begin to caramelize.

  5. Stir garlic, thyme, and chile de Arbol pepper into fennel mixture. Cook for about 1 more minute until garlic is fragrant.

  6. Stir white wine into fennel mixture, scraping up and dissolving any browned bits of food on the bottom of the skillet.

  7. Pour tomatoes with puree into skillet and bring to a boil. Break tomatoes into large chunks with a wooden spoon. Adjust salt and pepper.

  8. Add chicken thighs, any accumulated drippings from the chicken, and olives to the skillet. Stir to combine.

  9. Bake uncovered in the preheated oven for about 45 minutes until the chicken thighs are no longer pink inside.

  10. Let cool 5 to 10 minutes before serving. Sprinkle with fennel greens, flat-leaf parsley, and lemon zest.

Nutrition

  • Calories: 436.61kcal
  • Fat: 29.12g
  • Saturated Fat: 7.43g
  • Trans Fat: 0.13g
  • Monounsaturated Fat: 13.13g
  • Polyunsaturated Fat: 5.82g
  • Carbohydrates: 13.75g
  • Fiber: 5.37g
  • Sugar: 6.57g
  • Protein: 27.38g
  • Cholesterol: 148.17mg
  • Sodium: 937.04mg
  • Calcium: 107.72mg
  • Potassium: 846.23mg
  • Iron: 2.96mg
  • Vitamin A: 93.19µg
  • Vitamin C: 42.21mg
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