Site icon Cook Plate Fork

One Skillet Braised Chicken Thighs with Olives Orange & Fennel

As a home cook you need an assortment of chicken dishes to fall back on. This One Skillet Braised Chicken Thighs with Olives Orange & Fennel is one of those dishes.

As it cooks, it will fill your kitchen with the gentle aromatics of citrus and the earthy, anise-like scent of fennel.

Fennel seeds, with their more pungent flavor, are often used in hearty, slow-cooked dishes, like this one skillet braised chicken thighs.

Read More Here Cooking With Fennel

One Skillet Braised Chicken Thighs with Olives Orange & Fennel

4 teaspoons fennel seeds

4 large bone-in, skinless chicken thighs, trimmed

¼ teaspoon salt

¼ teaspoon ground black pepper

1 tablespoon olive oil

1 medium onion, chopped (1 cup)

4 garlic cloves, minced

⅛ teaspoon crushed red pepper

2 teaspoons orange zest

½ cup orange juice

1 (15 ounce) can diced tomatoes, no salt added

1 bay leaf

2 tablespoons Kalamata olives, pitted, coarsely chopped

2 tablespoons chop cilantro, for garnishing

Place fennel seeds on a cutting board and crush with the bottom of a small saucepan. Set aside. Alternatively, use a mortar and pestle to crush the seeds.

While Braised Chicken Thighs & Tomato Mixture Are Simmering In The Skillet – Read More Here About: Cooking With A Molcajete (Mortar and Pestle)

Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning as needed, until browned all over, 5 to 7 minutes total. Transfer to a plate.

Add onion to the pan and cook, stirring often, until softened and starting to brown, 3 to 5 minutes. Add garlic, crushed red pepper, and the crushed fennel seeds; cook, stirring, until fragrant, 30 to 60 seconds.

Next, add orange juice and bring to a simmer. Cook for 1 minute. Add tomatoes, bay leaf and continue simmering. Cook for 1 minute, mashing the tomatoes with a potato masher.

Return the chicken to the skillet and any accumulated juices. Adjust heat to maintain a simmer. Partially cover the skillet and cook until the chicken is tender and an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers at least 175 degrees, 40 to 45 minutes.

Discard the bay leaf. Stir in olives and orange zest.

More Deliciously Yummy One Skillet Dishes

More Deliciously Yummy Recipes

Exit mobile version