Chicken Braised with Lemon, Fennel & Black Olive

Chicken Braised with Lemon, Fennel & Black Olive

Now I know the following recipe might put you off because there are too many steps involved. But trust me the patience and effort is worth it. This chicken braised with lemon, fennel & black olive recipe is just the perfect dish on a summer day out in your backyard. Now I don`t know how much you love chicken but honestly you`ll love this recipe to bits and I am sure you`ll definitely want to have seconds. I don`t know what else to say except try it and enjoy it. A perfect healthy lunch meal.

Ingredients

• 2 teaspoons freshly grated lemon zest, divided
• 3 tablespoons fresh lemon juice, divided
• 2 tablespoons extra-virgin olive oil, divided
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• Freshly ground pepper to taste
• 1 1/4 pounds boneless, skinless chicken thighs, trimmed and cut into 3 pieces each
• 1 large fennel bulb
• 1 large onion
• 1/2 cup dry white wine
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup oil-cured black olives, pitted

Instructions

1. Whisk 1 teaspoon lemon zest, 2 tablespoons lemon juice,1 tablespoon oil, garlic, oregano, sugar, salt and pepper in a 71/2-by-11-inch (2-quart) glass or ceramic baking dish.
2. Add chicken and toss to coat.
3. Cover and marinate in the refrigerator for at least 30 minutes or for up to 8 hours.
4. Meanwhile, trim stalks from fennel, reserving the lacy greens for garnish.
5. Slice the fennel bulb lengthwise into 1/4-inch-thick slices.
6. Lay slices flat and cut into 1/4-inch-thick slivers.
7. Peel onion, cut in half lengthwise and slice.
8. Preheat oven to 350°F.
9. Heat the remaining 1 tablespoon oil in a large non-stick skillet over medium heat.
10. Add fennel and onion; cook, stirring often, until softened and lightly browned, 8 to 10 minutes. (You may need to add a little water to prevent scorching.)
11. Add wine, broth and the remaining 1 tablespoon lemon juice; bring to a simmer, stirring.
12. Cook for 5 minutes, then stir in olives.
13. Spoon this mixture over the chicken.
14. Cover with foil and bake until the chicken is cooked through and the fennel is very tender, 35 to 40 minutes.
15. Finely chop enough of the fennel fronds to make 2 tablespoons.
16. Combine with the remaining 1 teaspoon lemon zest; sprinkle over the chicken before serving.

Ingredient note:
Oil-cured olives are cured with salt rather than a brine, then rubbed with olive oil. They can be identified by their wrinkled skin.

Enjoy!

Serves 4

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Photo by Andrea_Nguyen