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Tomato-braised chicken thighs with fennel and olives

You'll need

30 ml olive oil 4 chicken thighs (about 190gm each), bone in, skin on 4 baby fennel bulbs, thinly sliced lengthways 150 gm chat potatoes, very thinly sliced (2mm) 1 Spanish onion, thinly sliced 2 garlic cloves, thinly sliced ½ tsp dry chilli flakes, or to taste 400 gm canned cherry tomatoes 125 ml dry white wine 100 gm black olives, such as Ligurian Juice of 1 lemon, or to taste ½ cup coarsely torn flat-leaf parsley To serve: crusty bread


  • 01
  • Heat olive oil in a large casserole over medium-high heat, add chicken thighs, skin-side down, and cook until browned (2-3 minutes), then transfer to a plate.
  • 02
  • Add fennel, potato, onion, garlic and chilli to casserole, stir occasionally until onion is tender (3-4 minutes). Return chicken to pan skin-side up with tomato, wine and 200ml hot water, season to taste. Bring to the boil, reduce heat to low-medium, cover and simmer until chicken is tender (15-20 minutes). Stir through olives, lemon juice and parsley, check seasoning and serve immediately with bread.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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