4 servings – Prep time: 30 minutes – Start to finish: 80minutes
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
11/4 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
- 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. Add chicken
and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes or for up to 8
- Meanwhile, trim stalks from fennel, reserving the lacy greens for garnish. Slice the fennel bulb
lengthwise into 1/4-inch-thick slices. Lay slices flat and cut into 1/4-inch-thick slivers. Peel
onion, cut in half lengthwise and slice.
- Preheat oven to 350°F. Heat the remaining 1 tablespoon oil in a large nonstick skillet over
medium heat. 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.) Add wine, broth and the
remaining 1 tablespoon lemon juice; bring to a simmer, stirring. Cook for 5 minutes, then stir in
olives. Spoon this mixture over the chicken. Cover with foil and bake until the chicken is cooked
through and the fennel is very tender, 35 to 40 minutes.
- Finely chop enough of the fennel fronds to make 2 tablespoons. Combine with the remaining 1
teaspoon lemon zest; sprinkle over the chicken before serving.
Oil-cured olives are cured with salt rather than a brine, then rubbed with olive oil. They can be
identified by their wrinkled skin.