Recipe of Favorite Crispy braised chicken thighs with olives, lemon and fennel

Hey everyone, it's Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, How to Make Award-winning Crispy braised chicken thighs with olives, lemon and fennel. One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Crispy braised chicken thighs with olives, lemon and fennel, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crispy braised chicken thighs with olives, lemon and fennel delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Crispy braised chicken thighs with olives, lemon and fennel is Serves 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Crispy braised chicken thighs with olives, lemon and fennel estimated approx 1 hour.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Crispy braised chicken thighs with olives, lemon and fennel using 13 ingredients and 13 steps. Here is how you cook it.

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Ingredients and spices that need to be Take to make Crispy braised chicken thighs with olives, lemon and fennel:

1. 3 large fennel bulbs
2. 12 chicken thighs
3. Kosher salt
4. Canola oil
5. 1 cup coarsely chopped onion
6. 1 tbsp finely chopped garlic
7. 1/4 cup large green olives such as Cerignola
8. 1/4 tsp red pepper flakes
9. 4 fresh or 2 dried bay leaves
10. 4 strips lemon zest -removed with a vegetable peeler
11. 8 thyme springs
12. 1 cup chicken stock
13. 3/4 cup flat leaf parsley leaves

Steps to make to make Crispy braised chicken thighs with olives, lemon and fennel

1. Cut off the fennel stalks. Trim the bottom of the bulbs and peel back the layers until you reach the core; reserve the core for another use.
2. Discard any bruised layers, and cut the fennel into 2 - by - 1/2 inch batons. You need 3 cups fennel for this recipe; reserve any remaining fennel for another use.
3. Preheat the oven to 190ºC. Set a cooling rack on a baking sheet.
4. Season the chicken thighs on both sides with salt. Heat some canola oil in a large ovenproof sauté pan or roasting pan that will hold all the thighs in one layer over medium high heat.
5. Add the thighs skin side down and brown on the skin side, about 4 minutes. Turn the thighs over and cook for about 1 minute to sear the meat. Transfer to the cooling rack.
6. Reduce the heat to medium low and add the onion to the pan and cook for 1 1/2 minutes. Add the garlic and cook for 1 minutes. Cook, stirring often, until the onion is translucent, about 5 minutes.
7. Stir in the fennel, turn the heat up to medium and cook, stirring often, until the fennel is crisp and tender about 10 minutes.
8. Pour in the wine and simmer for about 2 minutes to burn off the alcohol. Stir in the olives, red pepper flakes, bay leaves, lemon zest, and thyme, then pour in the chicken stocks.
9. Increase the heat, bring the liquid to a simmer, and cook until fennel is tender about 1 minutes.
10. Taste the stock and season with salt as needed. Return the chicken to the pan skin side up in a single layer.
11. When the liquid return to a simmer, transfer to the oven and cook for about 20 minutes, until the chicken is cooked through.
12. Turn on the broiler and put the pan under the broiler for a minutes or two to crisp and brown the chicken skin.
13. Remove from the oven and transfer to a serving platter. Garnish with a parsley leaves.

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