Tomato-braised chicken thighs with fennel and olives

AT A GLANCE

  • Serves 4 people

  • 30 ml olive oil
  • 4 chicken thighs (about 190gm each), bone in, skin on
  • 4 baby fennel bulbs, thinly sliced lengthways
  • 150 gm chat potatoes, very thinly sliced (2mm)
  • 1 Spanish onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • ½ tsp dry chilli flakes, or to taste
  • 400 gm canned cherry tomatoes
  • 125 ml dry white wine
  • 100 gm black olives, such as Ligurian
  • Juice of 1 lemon, or to taste
  • ½ cup coarsely torn flat-leaf parsley
  • To serve: crusty bread
01   Heat olive oil in a large casserole over medium-high heat, add chicken thighs, skin-side down, and cook until browned (2-3 minutes), then transfer to a plate.
02   Add fennel, potato, onion, garlic and chilli to casserole, stir occasionally until onion is tender (3-4 minutes). Return chicken to pan skin-side up with tomato, wine and 200ml hot water, season to taste. Bring to the boil, reduce heat to low-medium, cover and simmer until chicken is tender (15-20 minutes). Stir through olives, lemon juice and parsley, check seasoning and serve immediately with bread.

Recipe:

EMMA KNOWLES

Photography:

AMANDA MCLAUCHLAN

Styling:

EMMA KNOWLES

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