Fast Recipes

Tomato-braised chicken thighs with fennel and olives

Australian Gourmet Traveller fast recipe for tomato-braised chicken thighs with fennel and olives.

By Emma Knowles
  • Serves 4
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Tomato-braised chicken thighs with fennel and olives


  • 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.
  • undefined: Emma Knowles