5 Tbs. extra-virgin olive oil
2 small fennel bulbs, sliced thin(1/4 " slices)
kosher salt
1 bunch scallions cut into 2" pieces
1 cup pitted olives
1/2 cup all purpose flour
8 boneless chicken thighs
pepper
1/2 cup white wine
1/2 cup chicken stock
Preheat oven to 400 degrees. Heat 2 Tbs. of olive oil in large skillet over med-high heat. Add fennel slices and cook until brown and soft. This will take 5-9 minutes depending on thickness of fennel. Remove fennel to a 9x13 inch baking pan. Layer the scallions and olives on top of fennel. Sprinkle with salt and pepper. Trim fat from chicken and season with salt and pepper. Coat the chicken with a thin layer of flour. Add more olive oil to the pan and sear chicken on both sides(about 4-5 minutes per side). It does not need to be cooked through. Place chicken on top of other ingredients in the baking pan. Add the white wine to the skillet being careful to turn the heat to low inititally or remove skillet from heat. Turn heat to high and reduce the white wine by half. Add the chicken stock and heat through for a few minutes. Pour wine/stock mixture over the chicken, fennel, and other ingredients. Put in oven uncovered and bake for 15-20 minutes. Serve over rice. Serves 4-5.
This dish has simple ingredients but a lot of flavor. It's great for a special dinner or even a weeknight meal. It's one of our favorites.
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