Best 7 Oven Braised Chicken Thighs With Fennel And Castelvetrano Olives Recipes

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If you're looking for an easy and flavorful oven-braised chicken thigh recipe, look no further. This dish combines tender chicken thighs, aromatic vegetables, and juicy olives for a truly satisfying meal. The secret ingredient that takes this dish to the next level is the combination of sweet and savory Castelvetrano olives. Paired with aromatic vegetables like carrots, celery, and onions, the Castelvetrano olives offer salty, briny burst of flavors that complement the chicken perfectly.

Let's cook with our recipes!

CHICKEN THIGHS WITH OLIVES AND FENNEL



Chicken Thighs with Olives and Fennel image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

6 skinless, boneless chicken thighs (about 1 1/2 pounds), trimmed and halved
1 1/2 teaspoons ground coriander
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
2 bulbs fennel, trimmed, cored and cut into 1-inch chunks, plus 1/2 cup chopped fronds
2 leeks (white and light green parts), halved lengthwise, sliced 1/2 inch thick and rinsed
8 cloves garlic, crushed
1/2 cup large pitted mixed olives
1 lemon, quartered and sliced
1 cup low-sodium chicken broth
Chopped fresh parsley, for topping

Steps:

  • Season the chicken with 1 teaspoon ground coriander, 1/2 teaspoon salt and a few grinds of pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. Add the chicken and cook until browned, 1 to 2 minutes per side; remove to a plate.
  • Reduce the heat to medium and add the remaining 1 tablespoon olive oil, the fennel chunks, leeks and garlic; season with the remaining 1/2 teaspoon coriander, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables start to wilt and brown, about 3 minutes. Add the olives and lemon slices and cook until the lemons brown around the edges, about 2 minutes.
  • Return the chicken to the skillet and add the chicken broth. Bring to a simmer. Cover and cook until the chicken is cooked through and the vegetables are tender, about 15 minutes. Uncover and increase the heat to medium high; bring to a boil and cook until the sauce is reduced, 2 to 3 minutes. Stir in the fennel fronds. Top each serving with parsley.

BRAISED CHICKEN THIGHS WITH CARAMELIZED FENNEL



Braised Chicken Thighs With Caramelized Fennel image

To play up the licorice flavor, I add a pinch of fennel seed and a drizzle of Pernod. The vegetables serve as a bed for seared chicken thighs, ideal for absorbing the herbal aromatics.

Provided by Melissa Clark

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

2 large fennel bulbs
1 large clove garlic, roughly chopped
1/2 teaspoon grated lemon zest
1 teaspoon kosher salt
1/3 cup plus 2 tablespoons extra virgin olive oil
6 boneless chicken thighs (about 1 1/4 pounds)
1/2 teaspoon ground black pepper
1/2 teaspoon fennel seeds
1 onion, thinly sliced
1 tablespoon Pernod
1 tablespoon freshly squeezed lemon juice

Steps:

  • Trim fennel bulbs, and set aside fronds. In a blender or food processor, pulse about 1/2 cup fronds, garlic, lemon zest and 1/4 teaspoon salt until finely chopped. Add 1/3 cup oil and purée.
  • Halve fennel bulbs lengthwise. Slice thinly with a mandoline or very sharp knife.
  • Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown chicken until skin is crisp, about 8 minutes. Transfer chicken to a plate, leaving drippings in pan.
  • Stir fennel seeds into skillet and cook for 30 seconds. Add sliced fennel and onion, seasoning with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to medium and cook, tossing occasionally, until vegetables are caramelized, 15 to 20 minutes. Add Pernod and scrape up any browned bits in the bottom of the skillet; cook until liquid has evaporated, about 1 minute.
  • Lay chicken on top of the fennel-onion mixture. Pour 3 tablespoons water into the pan. Cover skillet and reduce heat to medium-low. Cook until chicken is just cooked through, 8 to 10 minutes. Uncover and cook off any excess liquid if necessary. Stir in lemon juice.
  • Serve chicken and vegetables topped with generous dollops of the fennel frond purée.

Nutrition Facts : @context http, Calories 507, UnsaturatedFat 31 grams, Carbohydrate 15 grams, Fat 42 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 8 grams, Sodium 629 milligrams, Sugar 7 grams, TransFat 0 grams

OVEN-BRAISED CHICKEN THIGHS WITH FENNEL AND CASTELVETRANO OLIVES RECIPE



Oven-Braised Chicken Thighs with Fennel and Castelvetrano Olives Recipe image

Savor a satisfying dinner with these braised chicken thighs cooked with caramelized onions, fennel seeds, and herbs in a rich tomato sauce.

Provided by Joseph Wade

Categories     Baked

Time 1h30m

Yield 6

Number Of Ingredients 15

1 tbsp olive oil
2 lbs skinless, boneless chicken thighs
to taste Salt and ground black pepper
1 cut into ¼-inch thick slivers bulb fennel
1 cut into ¼-inch thick slivers yellow onion
½ tsp fennel seeds
4 cloves sliced garlic
1 tbsp chopped Fresh Thyme
1 dried chile de arbol pepper
½ cup White Wine
28 oz (1 can), peeled whole tomatoes in puree
½ cup pitted and halved castelvetrano olives
2 tbsp chopped fennel greens
2 tbsp chopped Fresh Flat Leaf Parsley
1 tsp lemon zest

Steps:

  • Preheat oven to 350 degrees F.
  • Heat olive oil in a large, heavy cast-iron skillet or Dutch oven over medium-high heat. Season chicken thighs with salt and black pepper.
  • Brown chicken in the hot oil, about 5 minutes per side. The meat will still be pink inside. Transfer chicken into a bowl, leaving drippings in skillet.
  • Turn heat down to medium. Cook fennel, onion, and fennel seeds in the hot oil for about 10 minutes stirring occasionally until onion and fennel begin to caramelize.
  • Stir garlic, thyme, and chile de Arbol pepper into fennel mixture. Cook for about 1 more minute until garlic is fragrant.
  • Stir white wine into fennel mixture, scraping up and dissolving any browned bits of food on the bottom of the skillet.
  • Pour tomatoes with puree into skillet and bring to a boil. Break tomatoes into large chunks with a wooden spoon. Adjust salt and pepper.
  • Add chicken thighs, any accumulated drippings from the chicken, and olives to the skillet. Stir to combine.
  • Bake uncovered in the preheated oven for about 45 minutes until the chicken thighs are no longer pink inside.
  • Let cool 5 to 10 minutes before serving. Sprinkle with fennel greens, flat-leaf parsley, and lemon zest.

Nutrition Facts : Carbohydrate 13.75g, Cholesterol 148.17mg, Fat 29.12g, Fiber 5.37g, Protein 27.38g, SaturatedFat 7.43g, ServingSize 6.00, Sodium 937.04mg, Sugar 0.00, UnsaturatedFat 13.13g

OVEN-BRAISED CHICKEN THIGHS WITH FENNEL AND CASTELVETRANO OLIVES



Oven-Braised Chicken Thighs with Fennel and Castelvetrano Olives image

This recipe is infinitely variable. It can serve as a stand-alone stew with a side of crusty bread or a sauce over noodles, rice, or potatoes. I follow a paleo diet and serve it on zucchini noodles with a side of broccoli raab cooked with anchovy, garlic, and lemon. The sweetness of the onions and fennel counters the bitterness of the broccoli raab beautifully.

Provided by sarahkai

Categories     Italian Recipes

Time 1h35m

Yield 6

Number Of Ingredients 15

1 tablespoon olive oil
2 pounds skinless, boneless chicken thighs
salt and ground black pepper to taste
1 bulb fennel, cut into 1/4-inch thick slivers
1 yellow onion, cut into 1/4-inch thick slivers
½ teaspoon fennel seeds
4 cloves garlic, sliced
1 tablespoon chopped fresh thyme
1 dried chile de arbol pepper
½ cup white wine
1 (28 ounce) can whole peeled tomatoes in puree
½ cup pitted and halved Castelvetrano olives
2 tablespoons chopped fennel greens
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large, heavy cast-iron skillet or Dutch oven over medium-high heat. Season chicken thighs with salt and black pepper. Brown chicken in the hot oil, about 5 minutes per side. Meat will still be pink inside. Transfer chicken into a bowl, leaving drippings in skillet.
  • Turn heat down to medium; cook fennel, onion, and fennel seeds in the hot oil, stirring occasionally, until onion and fennel begin to caramelize, about 10 minutes. Stir garlic, thyme, and chile de arbol pepper into fennel mixture. Cook until garlic is fragrant, about 1 more minute. Stir white wine into fennel mixture, scraping up and dissolving any browned bits of food on the bottom of the skillet.
  • Pour tomatoes with puree into skillet and bring to a boil. Break tomatoes into large chunks with a wooden spoon; adjust salt and pepper. Add chicken thighs, any accumulated drippings from chicken, and olives to the skillet and stir to combine.
  • Bake uncovered in the preheated oven until the chicken thighs are no longer pink inside, about 45 minutes. Let cool 5 to 10 minutes before serving. Sprinkle with fennel greens, flat-leaf parsley, and lemon zest.

Nutrition Facts : Calories 313.4 calories, Carbohydrate 13.4 g, Cholesterol 93.4 mg, Fat 15.1 g, Fiber 3.6 g, Protein 27.9 g, SaturatedFat 3.5 g, Sodium 638.4 mg, Sugar 5.1 g

OVEN-BRAISED CHICKEN THIGHS WITH FENNEL AND CASTELVETRANO OLIVES



Oven-Braised Chicken Thighs with Fennel and Castelvetrano Olives image

This recipe is infinitely variable. It can serve as a stand-alone stew with a side of crusty bread or a sauce over noodles, rice, or potatoes. I follow a paleo diet and serve it on zucchini noodles with a side of broccoli raab cooked with anchovy, garlic, and lemon. The sweetness of the onions and fennel counters the bitterness of the broccoli raab beautifully.

Provided by sarahkai

Categories     Italian Recipes

Time 1h35m

Yield 6

Number Of Ingredients 15

1 tablespoon olive oil
2 pounds skinless, boneless chicken thighs
salt and ground black pepper to taste
1 bulb fennel, cut into 1/4-inch thick slivers
1 yellow onion, cut into 1/4-inch thick slivers
½ teaspoon fennel seeds
4 cloves garlic, sliced
1 tablespoon chopped fresh thyme
1 dried chile de arbol pepper
½ cup white wine
1 (28 ounce) can whole peeled tomatoes in puree
½ cup pitted and halved Castelvetrano olives
2 tablespoons chopped fennel greens
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large, heavy cast-iron skillet or Dutch oven over medium-high heat. Season chicken thighs with salt and black pepper. Brown chicken in the hot oil, about 5 minutes per side. Meat will still be pink inside. Transfer chicken into a bowl, leaving drippings in skillet.
  • Turn heat down to medium; cook fennel, onion, and fennel seeds in the hot oil, stirring occasionally, until onion and fennel begin to caramelize, about 10 minutes. Stir garlic, thyme, and chile de arbol pepper into fennel mixture. Cook until garlic is fragrant, about 1 more minute. Stir white wine into fennel mixture, scraping up and dissolving any browned bits of food on the bottom of the skillet.
  • Pour tomatoes with puree into skillet and bring to a boil. Break tomatoes into large chunks with a wooden spoon; adjust salt and pepper. Add chicken thighs, any accumulated drippings from chicken, and olives to the skillet and stir to combine.
  • Bake uncovered in the preheated oven until the chicken thighs are no longer pink inside, about 45 minutes. Let cool 5 to 10 minutes before serving. Sprinkle with fennel greens, flat-leaf parsley, and lemon zest.

Nutrition Facts : Calories 313.4 calories, Carbohydrate 13.4 g, Cholesterol 93.4 mg, Fat 15.1 g, Fiber 3.6 g, Protein 27.9 g, SaturatedFat 3.5 g, Sodium 638.4 mg, Sugar 5.1 g

OVEN-BRAISED CHICKEN THIGHS WITH FENNEL AND CASTELVETRANO OLIVES



Oven-Braised Chicken Thighs with Fennel and Castelvetrano Olives image

This recipe is infinitely variable. It can serve as a stand-alone stew with a side of crusty bread or a sauce over noodles, rice, or potatoes. I follow a paleo diet and serve it on zucchini noodles with a side of broccoli raab cooked with anchovy, garlic, and lemon. The sweetness of the onions and fennel counters the bitterness of the broccoli raab beautifully.

Provided by sarahkai

Categories     Italian Recipes

Time 1h35m

Yield 6

Number Of Ingredients 15

1 tablespoon olive oil
2 pounds skinless, boneless chicken thighs
salt and ground black pepper to taste
1 bulb fennel, cut into 1/4-inch thick slivers
1 yellow onion, cut into 1/4-inch thick slivers
½ teaspoon fennel seeds
4 cloves garlic, sliced
1 tablespoon chopped fresh thyme
1 dried chile de arbol pepper
½ cup white wine
1 (28 ounce) can whole peeled tomatoes in puree
½ cup pitted and halved Castelvetrano olives
2 tablespoons chopped fennel greens
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large, heavy cast-iron skillet or Dutch oven over medium-high heat. Season chicken thighs with salt and black pepper. Brown chicken in the hot oil, about 5 minutes per side. Meat will still be pink inside. Transfer chicken into a bowl, leaving drippings in skillet.
  • Turn heat down to medium; cook fennel, onion, and fennel seeds in the hot oil, stirring occasionally, until onion and fennel begin to caramelize, about 10 minutes. Stir garlic, thyme, and chile de arbol pepper into fennel mixture. Cook until garlic is fragrant, about 1 more minute. Stir white wine into fennel mixture, scraping up and dissolving any browned bits of food on the bottom of the skillet.
  • Pour tomatoes with puree into skillet and bring to a boil. Break tomatoes into large chunks with a wooden spoon; adjust salt and pepper. Add chicken thighs, any accumulated drippings from chicken, and olives to the skillet and stir to combine.
  • Bake uncovered in the preheated oven until the chicken thighs are no longer pink inside, about 45 minutes. Let cool 5 to 10 minutes before serving. Sprinkle with fennel greens, flat-leaf parsley, and lemon zest.

Nutrition Facts : Calories 313.4 calories, Carbohydrate 13.4 g, Cholesterol 93.4 mg, Fat 15.1 g, Fiber 3.6 g, Protein 27.9 g, SaturatedFat 3.5 g, Sodium 638.4 mg, Sugar 5.1 g

OVEN-BRAISED CHICKEN THIGHS WITH FENNEL AND CASTELVETRANO OLIVES



Oven-Braised Chicken Thighs with Fennel and Castelvetrano Olives image

This recipe is infinitely variable. It can serve as a stand-alone stew with a side of crusty bread or a sauce over noodles, rice, or potatoes. I follow a paleo diet and serve it on zucchini noodles with a side of broccoli raab cooked with anchovy, garlic, and lemon. The sweetness of the onions and fennel counters the bitterness of the broccoli raab beautifully.

Provided by sarahkai

Categories     Italian Recipes

Time 1h35m

Yield 6

Number Of Ingredients 15

1 tablespoon olive oil
2 pounds skinless, boneless chicken thighs
salt and ground black pepper to taste
1 bulb fennel, cut into 1/4-inch thick slivers
1 yellow onion, cut into 1/4-inch thick slivers
½ teaspoon fennel seeds
4 cloves garlic, sliced
1 tablespoon chopped fresh thyme
1 dried chile de arbol pepper
½ cup white wine
1 (28 ounce) can whole peeled tomatoes in puree
½ cup pitted and halved Castelvetrano olives
2 tablespoons chopped fennel greens
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large, heavy cast-iron skillet or Dutch oven over medium-high heat. Season chicken thighs with salt and black pepper. Brown chicken in the hot oil, about 5 minutes per side. Meat will still be pink inside. Transfer chicken into a bowl, leaving drippings in skillet.
  • Turn heat down to medium; cook fennel, onion, and fennel seeds in the hot oil, stirring occasionally, until onion and fennel begin to caramelize, about 10 minutes. Stir garlic, thyme, and chile de arbol pepper into fennel mixture. Cook until garlic is fragrant, about 1 more minute. Stir white wine into fennel mixture, scraping up and dissolving any browned bits of food on the bottom of the skillet.
  • Pour tomatoes with puree into skillet and bring to a boil. Break tomatoes into large chunks with a wooden spoon; adjust salt and pepper. Add chicken thighs, any accumulated drippings from chicken, and olives to the skillet and stir to combine.
  • Bake uncovered in the preheated oven until the chicken thighs are no longer pink inside, about 45 minutes. Let cool 5 to 10 minutes before serving. Sprinkle with fennel greens, flat-leaf parsley, and lemon zest.

Nutrition Facts : Calories 313.4 calories, Carbohydrate 13.4 g, Cholesterol 93.4 mg, Fat 15.1 g, Fiber 3.6 g, Protein 27.9 g, SaturatedFat 3.5 g, Sodium 638.4 mg, Sugar 5.1 g

Tips:

  • Use bone-in, skin-on chicken thighs. The bones and skin add flavor to the chicken and help keep it moist during cooking.
  • Season the chicken thighs generously with salt and pepper. This will help to enhance the flavor of the chicken.
  • Use a variety of vegetables. The vegetables in this recipe add flavor and texture to the dish. You can use any vegetables that you like, but some good choices include fennel, carrots, celery, potatoes, and onions.
  • Use a good quality olive oil. The olive oil in this recipe helps to add flavor and moisture to the chicken and vegetables.
  • Cook the chicken thighs until they are cooked through. The chicken thighs are cooked through when they reach an internal temperature of 165 degrees Fahrenheit.
  • Serve the chicken thighs with your favorite sides. This recipe is delicious served with mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

This recipe for oven-braised chicken thighs with fennel and Castelvetrano olives is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken thighs are cooked in a flavorful broth made with white wine, chicken broth, and herbs. The fennel and olives add a unique flavor to the dish, and the chicken thighs are cooked until they are fall-off-the-bone tender. Serve this dish with your favorite sides for a complete meal.

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