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Mediterranean Chicken Thighs with Fennel and Olives

This dish features bone-in or boneless chicken thighs seared until golden and then simmered with sliced fennel, briny olives, and artichoke hearts. The ingredients meld together, creating a tender, flavorful meal with aromatic and textured elements, presenting a rustic yet refined appearance.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 430
Ingredients Equipment Method

Ingredients
  

  • 4 pieces chicken thighs (bone-in or boneless) skin-on for extra crispness, if desired
  • 1 bulb fennel sliced into thin strips
  • 1/2 cup pitted olives preferably kalamata or green olives, halved
  • 1 cup artichoke hearts marinated or quartered fresh or jarred
  • 3 cloves garlic minced
  • 2 tablespoons olive oil for searing and sautéing
  • 1/2 cup white wine or chicken broth for deglazing and simmering
  • to taste Salt and pepper for seasoning

Equipment

  • Cast-iron skillet or heavy-bottomed pan
  • Sharp Knife
  • Cutting board
  • Wooden spoon or spatula

Method
 

  1. Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
  2. Heat olive oil in your cast-iron skillet over medium-high heat until shimmering and just starting to smoke.
  3. Place the chicken thighs skin-side down and sear, without moving, until golden brown and crispy, about 5-7 minutes.
  4. Flip the chicken and cook for another 5 minutes, then remove from the pan and set aside temporarily.
  5. Add the sliced fennel and minced garlic to the pan. Sauté, stirring frequently, until the fennel is tender and slightly caramelized, about 5 minutes.
  6. Deglaze the pan with white wine or chicken broth, scraping up browned bits from the bottom, and let it simmer for 2 minutes to reduce slightly.
  7. Return the chicken thighs to the skillet, skin-side up if using skin-on, and nestle the artichoke hearts and olives around them.
  8. Cover the skillet and reduce the heat to low. Let everything simmer gently for 20-25 minutes until the chicken is cooked through and tender.
  9. Uncover the skillet and increase heat to medium. Cook for another 3-5 minutes to allow the sauce to thicken slightly and flavors to meld.
  10. Taste and adjust seasoning with salt and pepper as needed. The sauce should be glossy and flavorful, coating the chicken and vegetables evenly.
  11. Serve the chicken thighs hot, spooning the fennel, olives, and artichokes alongside. Enjoy the tender, aromatic bites with crusty bread or a simple salad.