This recipe is infinitely variable. It can serve as a stand-alone stew with a side of crusty bread or a sauce over noodles, rice, or potatoes. I follow a paleo diet and serve it on zucchini noodles with a side of broccoli raab cooked with anchovy, garlic, and lemon. The sweetness of the onions and fennel counters the bitterness of the broccoli raab beautifully.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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. Transfer chicken into a bowl, leaving drippings in skillet.

  • 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.

  • Pour tomatoes with puree into skillet and bring to a boil. Break tomatoes into large chunks with a wooden spoon; adjust salt and pepper. Add chicken thighs, any accumulated drippings from chicken, and olives to the skillet and stir to combine.

  • Bake uncovered in the preheated oven until the chicken thighs are no longer pink inside, about 45 minutes. Let cool 5 to 10 minutes before serving. Sprinkle with fennel greens, flat-leaf parsley, and lemon zest.

Cook's Note:

Feel free to substitute other olives, such as kalamata. I highly recommend you seek out Castelvetranos, however. They are a beautiful shade of green and taste both delightfully briny and buttery at the same time. Also, it's worth buying good quality canned tomatoes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

313 calories; 15.1 g total fat; 93 mg cholesterol; 638 mg sodium. 13.4 g carbohydrates; 27.9 g protein; Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/15/2014
AMAZING! The combination of flavors made this dish unique and delightful. Fresh and savory so delicious. I prepared exactly as written except I didn't have fresh thyme so I used about a teaspoon of dried. We follow a low-carb diet so I served as is no noodles rice etc. Absolutely wonderful; I will DEFINITELY make this again. Thanks for a great recipe! Read More
(4)

Most helpful critical review

Rating: 3 stars
06/19/2015
Just okay edible but won't make it again. Read More
10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/15/2014
AMAZING! The combination of flavors made this dish unique and delightful. Fresh and savory so delicious. I prepared exactly as written except I didn't have fresh thyme so I used about a teaspoon of dried. We follow a low-carb diet so I served as is no noodles rice etc. Absolutely wonderful; I will DEFINITELY make this again. Thanks for a great recipe! Read More
(4)
Rating: 5 stars
09/15/2014
AMAZING! The combination of flavors made this dish unique and delightful. Fresh and savory so delicious. I prepared exactly as written except I didn't have fresh thyme so I used about a teaspoon of dried. We follow a low-carb diet so I served as is no noodles rice etc. Absolutely wonderful; I will DEFINITELY make this again. Thanks for a great recipe! Read More
(4)
Rating: 5 stars
05/22/2015
This is my 2nd time making this.. and its unbelievable. So yummy and easy. Great for hosting as you do the work before and then take out of oven. Leftovers are even better.. so I made a huge amount today. I suggest keeps sides easy with warmed good french bread and green salad. Then just enjoy your company and meal! Read More
(1)
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Rating: 5 stars
09/02/2014
Perfect medley of flavor. Read More
(1)
Rating: 5 stars
05/16/2017
Followed the recipe exactly and served it with linguini. It was a hit with everyone including picky teenagers. I loved the lemon zest to finish. I will definitely be making this again. Read More
Rating: 5 stars
08/08/2016
This had great flavor. Used fresh and canned tomatoes as well as a variety of olives. I'd definitely make again. Read More
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Rating: 5 stars
07/12/2019
Made as written-just doubled & served over linguine noodles. Absolutely delicious!! Read More
Rating: 3 stars
06/19/2015
Just okay edible but won't make it again. Read More
Rating: 5 stars
07/21/2017
Made it exactly as written. I was afraid the fennel would over-power the dish but it had a very mellow flavor. I served it with a buttery rice with vermicelli and a green salad. This recipe is delicious and is definitely a keeper Read More