30 mlolive oil4chicken thighs (about 190gm each), bone in, skin on4baby fennel bulbs, thinly sliced lengthways150 gmchat potatoes, very thinly sliced (2mm)1Spanish onion, thinly sliced2garlic cloves, thinly sliced½ tspdry chilli flakes, or to taste400 gmcanned cherry tomatoes125 mldry white wine100 gmblack olives, such as LigurianJuice of1 lemon, or to taste½ cupcoarsely torn flat-leaf parsleyTo serve:crusty bread
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.
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.