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Olive Oil Braised Chicken with Citrus Fennel and Turmeric

This dish features chicken slow-braised in fragrant olive oil, infused with citrus zest and juice, sliced fennel, and warming turmeric. The chicken becomes tender and succulent, while the vegetables develop a caramelized, flavorful exterior, resulting in a visually vibrant and layered dish with a rich, aromatic sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs preferably skin-on
  • 3 tablespoons extra virgin olive oil for braising
  • 1 bulb fennel bulb labored and sliced thin
  • 2 large oranges zest and juice
  • 1 teaspoon ground turmeric adds warmth and color
  • 4 cloves garlic minced
  • 1 pinch red pepper flakes optional, for a bit of heat
  • to taste salt and freshly ground black pepper for seasoning

Equipment

  • Large Dutch oven or heavy-bottomed skillet
  • Chef's knife
  • Cutting board
  • Measuring spoons
  • Juicer or reamer

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 Dutch oven over medium-high heat until shimmering.
  3. Place the chicken thighs skin-side down in the hot oil and brown for about 5-7 minutes until golden and crispy. Flip and brown the other side for another 5 minutes.
  4. Remove the chicken from the pan and set aside temporarily. Lower the heat to medium.
  5. Add the sliced fennel to the same pan and sauté for 5 minutes until it begins to caramelize and turns slightly golden.
  6. While the fennel cooks, zest one orange directly over the pan and squeeze in its juice, along with the juice of the second orange. Stir to combine.
  7. Add the minced garlic, ground turmeric, and red pepper flakes to the fennel mixture. Cook for 1-2 minutes until fragrant.
  8. Return the browned chicken thighs to the pan, nestling them into the fennel mixture. Cover the pan with a lid, reduce heat to low, and braise for 30 minutes until the chicken is tender and the flavors meld.
  9. Uncover the pan and increase the heat slightly to simmer for another 5 minutes, allowing the sauce to thicken slightly.
  10. Taste and adjust seasoning with salt and pepper as needed. Serve the braised chicken hot, spooning the vibrant citrus-fennel sauce over the top.

Notes

For a brighter flavor, garnish with additional orange zest and fresh herbs like parsley or fennel fronds before serving.