Braised Chicken Thighs with Fennel, Artichokes, and Olives
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!
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.