Description
Savor Braised Chicken Thighs with Fennel, Artichokes, and Olives.
Ingredients
Scale
- 2 lb chicken thighs (skin-on and bone-in for rich flavor)
- 1 tbsp oil (olive oil for depth)
- to taste salt
- to taste pepper
- 12 oz frozen quartered artichoke hearts (for unique texture)
- 1 cup pitted green olives (sliced in half lengthwise)
- ¼ cup chopped parsley (for color and freshness)
- 1 cup dry white wine (for flavor enhancement)
Instructions
- Preheat your oven to 400°F for the perfect cooking environment.
- Heat the oil in a large, oven-safe sauté pan over medium heat. Season the chicken thighs generously with salt and pepper. Add them, skin side down, and let them sizzle for about 5-7 minutes until a crust forms.
- Flip the chicken thighs and cook on the other side for 3 minutes until golden.
- Remove the chicken from the pan. Add the sliced fennel bulb and sauté for about 5 minutes until softened.
- Combine artichoke hearts and olives with fennel, seasoning gently with salt and pepper. Cook for another 3 minutes.
- Pour in the white wine and bring to a simmer for one minute to infuse flavors.
- Nestle the chicken back into the pan, skin side up, and transfer to the oven. Cook uncovered for 15-20 minutes until chicken reaches 165°F.
- Garnish with chopped parsley and fennel fronds before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Braising
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg