Season the chicken pieces generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering.
Place the chicken skin-side down and sear without moving for about 5-7 minutes, until the skin is crispy and golden. Flip and cook the other side for another 5 minutes.
Remove the chicken from the skillet and set aside. In the same pan, add sliced fennel and cook for 4-5 minutes until it begins to soften and turns fragrant, releasing a sweet aroma.
Add minced garlic and fennel seed to the fennel, stirring for about 30 seconds until fragrant and slightly toasted.
Return the browned chicken to the skillet, nestling it among the fennel. Pour in chicken broth, bringing the mixture to a gentle simmer. Cover and lower the heat to medium-low.
Simmer uncovered for about 30 minutes, allowing the flavors to meld and the chicken to become tender, while the liquid reduces slightly.
Stir in chopped olives and drained artichoke hearts, cooking for another 5 minutes until heated through and flavors meld.
Uncover and cook an additional few minutes if you desire a slightly thicker sauce. Finish seasoning with more salt and pepper if needed.
Gently transfer the chicken and vegetables to plates, spooning the aromatic juices over the top. Serve hot, garnished with fresh herbs if desired.
