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Braised Chicken Thighs with Fennel, Olives, and Artichokes

This dish involves slow braising chicken thighs, which become tender and flavorful through long, gentle simmering. Main ingredients include chicken thighs, fennel, olives, and artichokes, creating a medley of aromatic, briny, and earthy flavors, with a rich, saucy texture and a visually appealing glistening surface.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 480
Ingredients Equipment Method

Ingredients
  

  • 4 pieces chicken thighs, bone-in and skin-on preferably at room temperature
  • 1 bulb fennel bulb trimmed and sliced
  • 1/2 cup fennel seeds to deepen fennel aroma
  • 3 cloves garlic cloves minced
  • 1 cup green olives pitted
  • 1 cup artichoke hearts quartered, drained if jarred
  • 1 cup chicken broth or water with a splash of white wine
  • 2 tbsp olive oil for searing and cooking
  • 1 tsp dried thyme optional, for added aroma
  • to taste salt and freshly ground black pepper for seasoning

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Sharp knife
  • Cutting Board
  • Wooden spoon or spatula
  • Tongs

Method
 

  1. Pat the chicken thighs dry with paper towels, then season generously with salt and pepper.
  2. Heat olive oil in a large heavy-bottomed pot over medium-high heat, then add the chicken thighs skin-side down.
    4 pieces chicken thighs, bone-in and skin-on
  3. Sear the chicken until the skin is golden brown and crispy, about 5-7 minutes, then flip and sear the other side for another 5 minutes.
  4. Remove the chicken from the pot and set aside.
  5. Add the sliced fennel and minced garlic to the same pot. Cook, stirring occasionally, until the fennel starts to soften and become fragrant, about 5 minutes.
    4 pieces chicken thighs, bone-in and skin-on
  6. Stir in the fennel seeds and dried thyme, cooking for another minute to release their aroma.
    4 pieces chicken thighs, bone-in and skin-on
  7. Return the chicken thighs to the pot, placing them on top of the fennel mixture.
    4 pieces chicken thighs, bone-in and skin-on
  8. Pour in the chicken broth and add the olives and artichoke hearts around the chicken.
    4 pieces chicken thighs, bone-in and skin-on
  9. Bring everything to a gentle simmer, then reduce the heat to low, cover, and cook for 35-40 minutes until the chicken is tender and the flavors meld.
  10. Uncover the pot and increase the heat slightly to allow the sauce to reduce and thicken slightly, about 5-10 minutes.
  11. Taste and adjust seasoning with more salt, pepper, or a splash of lemon juice if desired.
    4 pieces chicken thighs, bone-in and skin-on
  12. Serve the braised chicken thighs hot, spooning the fragrant sauce and vegetables over the meat for a comforting, rustic presentation.