Name: Tomato-braised chicken thighs with fennel and olives
Yield: 4
Ingredients: 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

Ingredients

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

Method

Main

1.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.

2.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.

Styling by Emma Knowles