Pat the chicken thighs dry and season generously with salt, pepper, and thyme. Heat olive oil in a large skillet over medium-high heat. Place the chicken skin-side down and sear until golden brown and crispy, about 6-8 minutes. Flip and cook for another 4-5 minutes, then remove and set aside.
Add sliced fennel to the same skillet and sauté until it starts to soften and becomes fragrant, about 4-5 minutes. Stir frequently, allowing the fennel to develop a slight caramelization.
Push the fennel to the sides of the skillet and add minced garlic to the center. Cook until fragrant, about 30 seconds, stirring constantly to prevent burning.
Pour in chicken broth and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. These add flavor to the sauce.
Return the chicken thighs to the skillet, skin-side up, nestling them among the fennel and garlic. Reduce heat to low, cover, and simmer for about 20 minutes until the chicken is cooked through and tender.
Add the olives and artichoke hearts to the skillet, spreading them evenly around the chicken. Continue to simmer uncovered for an additional 10 minutes, allowing flavors to meld.
Uncover and increase heat slightly to let the sauce reduce and thicken slightly, about 5 minutes. The sauce should be fragrant and slightly glossy.
Gently lift the chicken thighs to check that the skin is crisp and the meat is tender. Adjust seasoning with salt and pepper if needed.
Garnish with additional herbs if desired, then serve hot alongside crusty bread or vegetables to soak up the flavorful pan sauce.
