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This Braised Chicken Thighs with Fennel, Artichoke, and Olives recipe is a warm, comforting, and easy-to-make dinner. Chicken thighs are browned with artichokes, fennel, and green olives, then finished in the oven. Serve with rice and a generous topping of parsley for a delightful meal.
Total time40 min
Ingredients8
Serving size4
Calories450
Oven
Stove
Large Skillet
Tongs
Knife
Cutting Board
Measuring Cups
Measuring Spoons
Wooden Spoon
Mixing Bowl
2 lb chicken thighs, skin-on and bone-in
1 tbsp oil
Salt and pepper
1 fennel bulb, stalks cut off and thinly sliced
12 oz frozen quartered artichoke hearts
1 cup pitted green olives, sliced in half lengthwise
1 cup dry white wine