This recipe for Braised Chicken Thighs with Fennel, Artichoke, and Olives is super easy to make and perfect for a warm and comforting dinner. Chicken thighs are browned on the stove top with artichokes, fennel and green olives. Then, the entire dish is finished off in the oven, making this a quick and easy one pan dinner! I love serving this delicious dish alongside rice and topped with a generous amount of parsley.
Main Ingredient List
To make this recipe, you will need:
- Chicken Thighs – Bone-on, Skin-on
- Fennel
- Green Olives – Pitted
- Artichoke Hearts – Quartered
- Dry White Wine – I used a Pinot Grigio
- Parsley
How To Make Braised Chicken Thighs with Fennel, Artichoke, and Olives
To start, I preheat the oven to 400 degrees Fahrenheit. On the stove top, I heat a large, oven safe sauté skillet with oil. Then, I salt and pepper both sides of the chicken thighs and place in the skillet skin side down.
Once the chicken has formed a nice crust on the skin, I remove the chicken from the skillet and set aside. At this point the chicken is not fully cooked, it will finish cooking in the oven.
Next, I sauté the fennel, artichokes and olives in the same skillet. Once the fennel has softened, I add white wine to deglaze the pan.
Then, I nestle the chicken back into the pan and put the entire skillet into the preheated oven for 15-20 minutes. The chicken will be done when it reaches and internal temperature of 165 degrees Fahrenheit.
Finally, top with a generous amount of parsley and fennel fronds (the delicate green tops of the fennel stalk). I love serving this dish alongside rice.
This is one of my favorite, healthy recipes to make. I hope you enjoy it as much as I do!
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Braised Chicken Thighs with Fennel, Artichokes, and Olives
Ingredients
- 2 lb chicken thighs skin-on and bone-in
- 1 tbsp oil
- Salt and pepper
- 1 fennel bulb stalks cut off and thinly sliced
- 12 oz frozen quartered artichoke hearts
- 1 cup pitted green olives sliced in half lengthwise
- 1 cup dry white wine
- ¼ cup chopped parsley
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Heat oil in a large, oven safe sauté pan over medium heat. Season both sides of the chicken thighs with salt and pepper. Add the chicken thighs to the pan, skin side down. Let the chicken sit and form a crust, about 5-7 minutes. Once the chicken has developed a brown crust, flip and cook on the other side for 3 minutes.
- Remove chicken from the pan. Add the sliced fennel bulb. Cook for about 5 minutes until the fennel has softened and lightly browned.
- Add the artichoke hearts, and olives. Lightly season with salt and pepper and cook for another 3 minutes.
- Add the white wine and bring to a simmer. Let simmer for one minute. Nestle the chicken back into the pan and transfer the skillet to the oven.
- Let the chicken cook in the oven, uncovered for 15-20 minutes. The chicken will be done when it reaches an internal temperature of 165 degrees Fahrenheit.
- Top with parsley and fennel fronds.
This was easy and delicious AND healthy! Thank you.