Braised Fingerling Potatoes with Fennel, Olives, and Thyme

Ingredients

• 1 small bulb fennel, trimmed and halved lengthwise, then cut lengthwise into ½-inch-thick slices
• ¾ lb. fingerling potatoes (7 or 8 medium), cut lengthwise into ¼-inch-thick slices
• 1 medium sweet onion, thinly sliced
• 3 Tbs. extra-virgin olive oil
• ¼ cup pitted Niçoise olives
• Kosher salt and freshly ground black pepper
• 3 sprigs fresh thyme, plus 2 tsp. chopped fresh thyme for garnish
• + 1 more ingredients
• • ½ cup lower-salt chicken broth

Heat the oven to 375°F. Heat 1-1/2 Tbs. of the oil in a 10-inch straight-sided sauté pan over medium-high heat. Add the potatoes and 1/4 tsp. salt and cook, stirring occasionally, until the potatoes begin to brown, about 7 minutes. Transfer the potatoes to a plate. Add the remaining 1-1/2 Tbs. ...

View full recipe at Fine Cooking