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5.0 from 3 votes

Crispy Braised Chicken Thighs with Olives, Lemon, and Fennel

Thomas Keller's recipe for braised chicken thighs is super flavorful and impressive enough for guests.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
Servings: 6 servings
Calories: 559 kcal
Course: Main Course
Cuisine: French , American

Ingredients

  • 3 fennel bulbs
  • 12 chicken thighs
  • kosher salt
  • canola oil
  • 1 cup coarsely chopped onion
  • 1 tablespoon finely chopped garlic
  • ¼ cup dry white wine such as Sauvignon Blanc
  • 1 cup Ascolane or other large green olives such as Cerignola
  • ¼ teaspoon red pepper flakes
  • 4 fresh or 2 dried bay leaves
  • 4 strips lemon zest removed with a vegetable peeler
  • 8 thyme sprigs
  • 1 cup chicken stock
  • About ¼ cup flat-leaf parsley leaves

Instructions

    Cup of Yum
  1. Cut off fennel stalks. Trim bottom of bulbs and peel back the layers until you reach the core; reserve the core for another use. Discard any bruised layers, and cut the fennel into 2-by-½-inch batons. You need 3 cups fennel for this recipe; reserve any remaining fennel for another use.
  2. Preheat oven to 375°F. Set a cooling rack on a baking sheet.
  3. Season chicken thighs on both sides with salt. Heat some canola oil in a large ovenproof saute pan or roasting rack that will hold all the thighs in one layer over medium-high heat. Add thighs skin-side down and brown on the skin side, about 4 minutes. Turn thighs over and cook for about 1 minute to sear the meat. Transfer to the cooling rack.
  4. Reduce heat to medium-low, add onion to the pan, and cook for 1 ½ minutes. Add garlic and cook for 1 minute. Cook, stirring often, until onion is translucent, about 5 minutes. Stir in fennel, turn heat up to medium, and cook, stirring often, until fennel is crisp-tender, about 10 minutes.
  5. Pour in wine and simmer for about 2 minutes to burn off alcohol. Stir in olives, red pepper flakes, bay leaves, lemon zest, and thyme, then pour in chicken stock. Increase heat, bring liquid to a simmer, and cook until fennel is tender, about 1 minute.
  6. Taste the stock and season with salt as needed. Return chicken to the pan skin-side-up, in a single layer. When the liquid returns to a simmer, transfer to the oven and cook for about 20 minutes, until chicken is cooked through.
  7. Turn on the broiler, and put pan under the broiler for a minute or two to crisp and brown the skin. Remove from oven, and transfer to a serving platter. Garnish with parsley leaves.

Notes

  • Adapted from Ad Hoc at Home

Nutrition Information

Calories 559kcal (28%) Carbohydrates 13g (4%) Protein 37g (74%) Fat 41g (63%) Saturated Fat 9g (45%) Polyunsaturated Fat 4g Monounsaturated Fat 10g Cholesterol 140mg (47%) Sodium 492mg (21%) Potassium 1126mg (32%) Fiber 4g (16%) Sugar 6g (12%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 559

% Daily Value*

Calories 559kcal 28%
Carbohydrates 13g 4%
Protein 37g 74%
Fat 41g 63%
Saturated Fat 9g 45%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 10g 50%
Cholesterol 140mg 47%
Sodium 492mg 21%
Potassium 1126mg 24%
Fiber 4g 16%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.