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Mediterranean braised chicken

Mediterranean braised chicken

This Braised Chicken with Lemon, Olives and Fennel is a one-pot dinner, worthy of a regular place in your recipe rotation. It has bright Mediterranean flavor provided by herbs, lemon, olives, and fennel, and perfectly cooked chicken thighs with succulent, tender flesh and golden-brown, crispy skin.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 3 lbs chicken thighs skin-on, bone-in
  • 1 tbsp olive oil
  • 0.5 tsp freshly ground black pepper
  • 1 tsp sea salt (for chicken seasoning)
  • 1 medium fennel bulb trimmed, outer layers removed, cut in half, core removed and sliced
  • 2 medium yellow onions cut in half moons and then sliced
  • 1 tsp sea salt (for sautéing vegetables)
  • 3 cloves garlic finely chopped
  • 1 medium lemon ends removed and thinly sliced
  • 2 tsp fresh thyme finely chopped
  • 1 tsp dried oregano
  • 1 cup chicken stock
  • 1 cup pitted Sicilian green olives

Instructions
 

Preparation Steps

  • 20-30 minutes before cooking, remove the chicken thighs from the fridge to bring them to room temperature. Preheat your oven to 355 F (180 C).
  • Pat the chicken thighs dry with paper towel. Season them generously with salt and pepper.
  • Heat 1 tablespoon of olive oil over medium-high heat in a large, shallow, oven-safe frying pan. Brown the chicken thighs in two batches (to avoid crowding) skin side down for 5-7 minutes until golden brown and crispy, then flip and cook for another 3-4 minutes. Remove the chicken from the pan and set aside, skin side up, on a plate in a single layer to prevent steaming.
  • Add a little more olive oil to the pan if needed and reduce heat to medium. Add the sliced onion, fennel, and 1 teaspoon of sea salt. Sauté until caramelized, about 15-18 minutes. Towards the end of the cooking time, add the finely chopped garlic and stir to prevent it from burning.
  • Add the fresh thyme, dried oregano, and chicken stock to the pan. Use a spoon or spatula to scrape any browned bits off the bottom of the pan. Return the chicken to the pan, skin side up, and arrange the lemon slices in between the chicken pieces (not on top of the skin). Carefully place the uncovered pan in the preheated oven and cook for 30 minutes.
  • Add the pitted green olives to the dish and continue to cook for another 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of at least 165 F (75 C).
  • Check that the seasoning is to your liking and serve immediately. This dish pairs wonderfully with couscous, rice, or crusty bread.

Notes

For best results, use bone-in, skin-on chicken thighs as they stay moist and flavorful during braising. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2 months.