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.
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
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Preheat oven to 350 degrees F.
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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.
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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.
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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.
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Stir garlic, thyme, and chile de Arbol pepper into fennel mixture. Cook for about 1 more minute until garlic is fragrant.
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Stir white wine into fennel mixture, scraping up and dissolving any browned bits of food on the bottom of the skillet.
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Pour tomatoes with puree into skillet and bring to a boil. Break tomatoes into large chunks with a wooden spoon. Adjust salt and pepper.
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Add chicken thighs, any accumulated drippings from the chicken, and olives to the skillet. Stir to combine.
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Bake uncovered in the preheated oven for about 45 minutes until the chicken thighs are no longer pink inside.
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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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