Oven Braised Chicken Thighs with Fennel

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Ingredients

• 6 bone-in, skin-on chicken thighs

• 1 1/4 teaspoons kosher salt, divided

• 1/2 teaspoon fresh black pepper, divided

• 2 tablespoons olive oil

• 1 large yellow onion, thinly sliced

• 3 fennel bulbs, cored and thinly sliced

• 4 garlic cloves, thinly sliced

• 6 (2-inch-wide) strips orange peel

• 2 sprigs fresh rosemary

• 1 bay leaf

• 1/4 cup dry white wine

• 1 cup French green olives or capers

• Reserved fennel fronds

Instructions

1. Preheat oven to 350°F. Season the chicken all over with 1 teaspoon salt and 1/4 teaspoon pepper. Heat olive oil in a large braiser or dutch oven over medium heat. Once hot, add the chicken thighs skin side down and sear until well-browned, about 5 minutes. Flip and sear on the second side for 3 minutes. Remove chicken and set aside.

2. Add the onion and fennel to the pan and cook, stirring occasionally, until onions are translucent and fennel is soft. Stir in the garlic, orange peel, rosemary and bay leaf. Cook until fragrant, about 30 seconds. Season with 1/4 teaspoon salt and a few grinds of fresh pepper. Pour in the wine, then stir to lift the brown fond from the bottom of the pan. Cook until reduced to almost dry.

3. Lay the chicken thighs skin side up over the onions and fennel, then add the olives. Cover with lid and cook in the oven for 40 minutes or until the chicken is cooked through. Serve the chicken over the onions and vegetables, drizzled with the pan sauce and garnished with olives and fennel fronds. Enjoy!