Heat the olive oil in a large skillet over medium heat until shimmering. Place the chicken thighs skin-side down and cook until the skin is golden brown and crispy, about 5-7 minutes. Flip and brown the other side for another 5 minutes, then remove and set aside.
Add the sliced fennel and minced garlic to the same skillet. Sauté, stirring frequently, until the fennel becomes translucent and slightly caramelized, about 5 minutes. The kitchen will fill with a fragrant aroma of fennel and garlic as they cook.
Sprinkle the turmeric over the fennel mixture and stir to evenly coat the vegetables. Cook for another minute until the spices release their aroma and turn a mellow yellow.
Place the browned chicken back into the skillet, nestling it among the fennel and garlic. Zest the orange directly over the chicken and vegetables for a bright, citrusy fragrance.
Pour in the chicken broth, ensuring the liquid comes about halfway up the chicken. Bring the mixture to a gentle simmer, then cover the skillet with a lid.
Reduce the heat to low and let the chicken braise gently for 30-35 minutes, until the meat is tender and the flavors meld. During the last 5 minutes, uncover and let the sauce thicken slightly if needed.
Uncover the skillet and check the seasoning, adding salt and pepper to taste. The sauce should be fragrant, slightly thickened, and vibrant from the orange zest.
Serve the chicken warm, spooning the fennel and citrus-infused sauce over the top. The chicken will be tender with crispy skin, complemented by the aromatic vegetables and bright citrus notes.
