This braised chicken thigh dish is from the Thomas Keller cookbook called ad hoc at Home. (LOVE that book.) The combination of green olives, lemon and onions is irresistible.
Do you have a dutch oven? This is a perfect time to use it!
Preheat the oven to 375 and put a cooling rack on a baking sheet.
Season the chicken thighs on both sides with salt. Then heat some canola oil in a large ovenproof saute pan or dutch oven, big enough to hold all the chicken thighs and also pop in the oven. Add the chicken thighs skin side down and brown, about 4 minutes. Turn the thighs and cook for another 1 minute, searing the meat. Transfer to the cooling rack.
Turn the heat to medium low and saute up 1 coarsely chopped onion and 1 T finely chopped garlic until the onion’s clear. Chop up 3 large fennel bulbs – trim the bottom of each, then peel back the layers until you reach the middle. Save the middle for another use. Chop the fennel into 2 x 2 1/2″ batons. Add the fennel to the garlic and onion and cook for another ten minutes over medium heat, until the fennel’s tender.
Then add 1/4 cup dry white wine and simmer for 2 minutes to burn off the alcohol. Add olives, red pepper flakes, bay leaves, the lemon zest, and thyme. And a cup of chicken stock. Bring the heat back up and bring the pan to a simmer, cooking until the fennel is tender – about another minute.
Taste the stock and season with salt if it needs it. Then put the chicken back in the pan, skin side up in one layer. When the liquid simmers, transfer the pan to the oven and cook for about 20 minutes, until the chicken’s done.
Then put the pan under the broiler for a minute or two to crisp the chicken skin. Serve with parsley leaves.
Bring to a simmer, and put the chicken back in the pot. Carefully put the whole thing in the oven for twenty minutes, at 425. When the chicken’s cooked, it’s ready to eat!
(the potatoes are mashed russets (not from our garden) with a little cream and butter and salt and pepper; with sauteed swiss chard (from our garden) on the other side)
- 3 large fennel bulbs
- 12 chicken thighs
- kosher salt
- canola oil
- 1 cup coarsely chopped onion
- 1 T finely chopped garlic
- 1/4 cup dry white wine (we used sauvignon blanc)
- 1 cup large green olives
- 1/4 tsp red pepper flakes
- 4 fresh or 2 dried bay leaves
- 4 strips lemon zest
- 8 thyme sprigs
- 1 cup chicken stock
- 1/4 cup flat-leaf parsley leaves
- Braised Chicken Thighs With Fettucine (foodforays.com)
- Moroccan chicken with preserved lemon & olives (fusionofflavours.wordpress.com)
- Chicken with Chanterelles and White Wine Sauce (betterspines.com)
- braised chicken with lentils (heedthefeed.com)