Braised Chicken with Fennel and Olives

INGREDIENTS

  • 4 chicken thighs (bone-in, skin-on)

  • 1 fennel bulb, sliced

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 1 cup white wine

  • 1 cup chicken broth

  • ½ cup green olives, pitted

  • 2 tablespoons olive oil

  • Fresh thyme sprigs

  • Salt and pepper to taste

PREPARATION

  1. Season the chicken thighs with salt and pepper. Heat olive oil in a large skillet and brown the chicken on both sides. Remove and set aside.

  2. In the same skillet, add fennel, onions, and garlic. Sauté until softened, about 5 minutes.

  3. Pour in white wine and chicken broth, scraping up any brown bits from the bottom of the pan. Add olives and thyme sprigs.

  4. Return the chicken to the skillet, skin-side up. Cover and simmer for 25-30 minutes until the chicken is cooked through.

  5. Serve hot with crusty bread to soak up the flavorful broth.

find all ingredients at fruiterie dollard!