GOURMET FAST
Tomato-braised chicken thighs with fennel and olives

Tomato-braised chicken thighs with fennel and olives

Serves 4



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


1 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.
2 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.


RECIPE Emma Knowles PHOTOGRAPHY Amanda McLauchlan STYLING Emma Knowles


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