Recipe Detail

Prep 15 mins | Cook 35 mins | Serves 4

2 tbs olive oil

8 bone-in chicken thighs or 4 chicken Maryland pieces

2 medium red onions, sliced

2 medium fennel bulbs, trimmed, halved and thinly sliced (reserve fronds)

½ cup dry white wine

1 cup chicken stock

4-5 sprigs thyme

⅓ cup Kalamata olives

Mashed potato & lemon wedges, to serve

STEP 1: Heat 1 tbs oil in a large oven-top casserole or deep-frying pan over high heat. Brown chicken in batches until golden. Transfer to a plate.

STEP 2:  Add remaining 1 tbs oil to pan and heat over medium heat. Add onions and cook, stirring occasionally, for 3-4 minutes until soft. Add fennel and cook, stirring often, for 3 minutes or until just softening. Add wine and cook for 1 minute.

STEP 3:  Return chicken to the pan. Add stock and thyme. Cover and simmer, stirring occasionally, over medium-low heat for 25-30 minutes or until chicken is just cooked through. Stir in olives. Season with salt and pepper to taste. Sprinkle with reserved fennel fronds. Serve with mashed potato and lemon wedges.