Chicken Thighs with Braised Fennel, Scallions & Olives

Chicken Thighs with Braised Fennel, Scallions & Olives
Photo by Scott Phillips


  • ½ cup all-purpose flour
  • 8 boneless, skinless chicken thighs (about 1-¾ lb.)
  • 2 small to medium fennel bulbs (about 12 oz. each), trimmed, quartered lengthwise, cored, and sliced lengthwise into ¼-inch-thick slices
  • 1 bunch scallions (about 8), trimmed and cut into 2-inch pieces
  • ½ cup low-sodium chicken broth
  • 5 Tbs. extra-virgin olive oil
  • Kosher salt
  • + 3 more ingredients
    • 1 cup pitted Kalamata olives
    • ½ cup white wine
    • Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 425°F. Heat 2 Tbs. of the oil in a 12-inch heavy-duty skillet over high heat. Add the fennel, sprinkle with salt, and cook, stirring occasionally, until nicely browned in places, about 5 minutes—don’t stir too often or the fennel won...

View full recipe at Fine Cooking


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