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Mediterranean Chicken Thighs with Fennel and Olives

This dish features chicken thighs browned to crispy perfection, then braised with sliced fennel, artichokes, and briny olives. The final dish has tender meat with a light, aromatic sauce that showcases the vibrant flavors and textures of roasted fennel, softened artichokes, and flavorful olives.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken thighs, bone-in and skin-on
  • 1 bulb fennel bulb sliced into thin wedges
  • 1 cans artichoke hearts drained
  • 1/2 cup pitted olives briny, such as Castelvetrano or kalamata
  • 4 cloves garlic minced
  • 2 teaspoons fresh thyme or 1 teaspoon dried
  • 2 tablespoons olive oil
  • 1/2 cup chicken broth or dry white wine
  • to taste Salt and pepper

Equipment

  • Skillet or large sauté pan
  • Sharp knife
  • Cutting board

Method
 

  1. Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down and cook without moving for about 7-8 minutes until the skin is golden brown and crispy.
  3. Flip the chicken and cook for another 5 minutes, then transfer to a plate and set aside.
  4. Add the sliced fennel and minced garlic to the same skillet. Stir occasionally and cook until the fennel starts to soften and turns slightly golden, about 5-6 minutes, releasing a fragrant aroma.
  5. Pour in the chicken broth or white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
  6. Return the chicken thighs to the skillet, skin-side up, nestling them among the fennel. Distribute the artichoke hearts and olives around the chicken.
  7. Sprinkle the thyme over the top, cover the skillet, and lower the heat to medium-low. Let everything braise for 20-25 minutes, until the chicken is cooked through and the fennel is tender.
  8. Remove the lid and increase the heat slightly to allow the sauce to thicken for about 2 minutes. Taste and adjust seasoning with salt and pepper as needed.
  9. Gently spoon the sauce and vegetables over the chicken, ensuring everything looks glossy and flavorful.
  10. Serve hot, garnished with additional thyme if desired, alongside crusty bread or your favorite side.

Notes

For extra flavor, marinate the chicken thighs with herbs and lemon zest for 30 minutes before cooking. Alternatively, add a squeeze of fresh lemon juice just before serving to brighten the flavors.