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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

Method

  • 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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