BCL - Oven-Braised Chicken Thighs with Fennel and Castelvetrano Olives You Have To Try
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Oven-Braised Chicken Thighs with Fennel and Castelvetrano Olives |
This recipe is infinitely variable. It can serve as a stand-by myself stew with a aspect of crusty bread or a sauce over noodles, rice, or potatoes. I follow a paleo weight loss program and serve it on zucchini noodles with a aspect of broccoli raab cooked with anchovy, garlic, and lemon. The sweetness of the onions and fennel counters the bitterness of the broccoli raab beautifully.
Ingredients :
- 1 tablespoon olive oil
- 2 pounds skinless, boneless chook thighs
- salt and floor black pepper to taste
- 1 bulb fennel, reduce into 1/4-inch thick slivers
- 1 yellow onion, reduce into 1/4-inch thick slivers
- ½ teaspoon fennel seeds
- four cloves garlic, sliced
- 1 tablespoon chopped sparkling thyme
- 1 dried chile de arbol pepper
- ½ cup white wine
- 1 (28 ounce) can entire peeled tomatoes in puree
- ½ cup pitted and halved Castelvetrano olives
- 2 tablespoons chopped fennel vegetables (non-obligatory)
- 2 tablespoons chopped fresh flat-leaf parsley (elective)
- 1 teaspoon lemon zest (elective)
Instructions :
Prep : 25M | Cook : 6M | Ready in : 1H35M |
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Notes :
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