One-Pan Lemon-Braised Chicken Thighs with Chickpeas and Fennel | America's Test Kitchen

Ingredients

• 2 (15-ounce) cans chickpeas , rinsed
• 6 (5- to 7-ounce) bone-in chicken thighs , trimmed
• Salt and pepper
• 1 tablespoon olive oil
• 1 large fennel bulb , stalks discarded, bulb halved and cut into 1/2-inch-thick wedges through core
• 4 garlic cloves , minced
• 2 teaspoons grated lemon zest plus 1 1/2 tablespoons juice
• 1 teaspoon ground coriander
• 1/2 teaspoon red pepper flakes
• 1/2 cup dry white wine
• 1 cup pitted large brine-cured green olives , halved
• 3/4 cup chicken broth
• 1 tablespoon honey
• 2 tablespoons chopped fresh parsley
• 1 baguette , sliced