Oven-Braised Chicken Thighs with Fennel and Castelvetrano Olives

Name: Oven-Braised Chicken Thighs with Fennel and Castelvetrano Olives
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 1 dried chile de arbol pepper; 794 grams whole peeled tomatoes in puree; 1 bulb fennel, cut into 1/4-inch thick slivers; 1 teaspoons fennel seeds; 2 Tbsps chopped fresh flat-leaf parsley (optional); 1 Tbsp chopped fresh thyme; 4 cloves garlic, sliced; 2 Tbsps chopped fennel greens (optional); 6 servings salt and ground black pepper to taste; 1 teaspoon lemon zest (optional); 1 Tbsp olive oil; 118 milliliters pitted and halved Castelvetrano olives; 907 grams skinless, boneless chicken thighs; 118 milliliters white wine; 1 yellow onion, cut into 1/4-inch thick slivers

Oven-Braised Chicken Thighs with Fennel and Castelvetrano Olives might be just the main course you are searching for. This recipe makes 6 servings with 302 calories, 32g of protein, and 11g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. If you have chile de arbol pepper, castelvetrano olives, fennel seeds, and a few other ingredients on hand, you can make it. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes around 1 hour and 35 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

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. Brown chicken in the hot oil, about 5 minutes per side. Meat will still be pink inside.

Ingredients you will need

Salt And Pepper

Chicken Thighs

Olive Oil

Meat

Cooking Oil

Equipment you will use

Dutch Oven

Frying Pan

Transfer chicken into a bowl, leaving drippings in skillet.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Bowl

Turn heat down to medium; cook fennel, onion, and fennel seeds in the hot oil, stirring occasionally, until onion and fennel begin to caramelize, about 10 minutes. Stir garlic, thyme, and chile de arbol pepper into fennel mixture. Cook until garlic is fragrant, about 1 more minute. Stir white wine into fennel mixture, scraping up and dissolving any browned bits of food on the bottom of the skillet.

Ingredients you will need

Arbol Chile