Oven-Braised Chicken Thighs with Fennel and Castelvetrano Olives

May 09, 2023May 9, 20230 1
Oven-Braised Chicken Thighs with Fennel and Castelvetrano Olives make for a delicious and comforting meal
in Main

Prep

20 min

Cook

1 hr

Ready In

1 hr 20 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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
1/2 teaspoon fennel seeds
4 cloves garlic , sliced
1 tablespoon chopped fresh thyme
1 dried chile de arbol pepper
1/2 cup white wine
1 can whole peeled tomatoes in puree
1/2 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 )

Nutrision Information

Servings Per Recipe
6
Calories
420
Sugar
5g
Fat
22g
Oven-Braised Chicken Thighs with Fennel and Castelvetrano Olives is a comforting and flavorful dish that is perfect for a cozy night in. The combination of tender chicken thighs, beautiful fennel slivers, and tangy Castelvetrano olives results in a truly delicious meal that is sure to impress. The recipe starts on the stovetop and finishes in the oven, allowing the flavors to meld together and the chicken to become perfectly cooked. Serve this dish accompanied by crusty bread or over a bed of creamy mashed potatoes for a complete meal.

Instructions

1.Preheat the oven to 375°F.
2.Season the chicken thighs with salt and pepper.
3.In a large oven-proof Dutch oven or heavy casserole with a lid, heat the olive oil over medium-high heat.
4.Sear the chicken thighs until golden brown on both sides. Remove and set aside.
5.Add the fennel and onion and sauté until slightly softened.
6.Add the garlic, fennel seeds, thyme, and chile and sauté for another minute.
7.Pour in the white wine and scrape up any browned bits from the bottom of the pot.
8.Add the tomatoes, breaking them up slightly with a wooden spoon.
9.Return the chicken thighs to the pot, nestling them into the sauce.
10.Arrange the olives around the chicken.
11.Cover the pot and transfer it to the oven.
12.Braise for 45 minutes or until the chicken is cooked through and tender.

PROS

This dish is incredibly flavorful and aromatic, with a beautiful depth of flavor from the fennel, olives, and herbs.

The chicken thighs remain moist and tender thanks to the braising method.

This is a one-pot meal that is both hearty and satisfying.

CONS

Some people may not enjoy the licorice-like flavor of fennel.

The recipe takes some time to prepare and cook, making it better suited for a weekend meal or special occasion rather than a quick weeknight dinner.

HEALTH & BENEFITS

Chicken is a good source of protein and low in fat, particularly when the skin is removed.
The fennel in this recipe is rich in fiber, vitamin C, and potassium, and has been linked to reducing inflammation and aiding in digestion.
Olives are a good source of healthy fats and vitamin E, which may help reduce inflammation and protect against heart disease.

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