Chicken Cacciatore with Heirloom Tomatoes and Fennel | Calera Recipes

Ingredients

• ¼ cup flour, seasoned with salt and pepper
• 2 tablespoons extra virgin olive oil
• 6 chicken thighs, with bones and skin
• 1 red bell pepper, sliced
• 6 cremini or white mushrooms, sliced
• 1 small bulb of fennel, sliced, plus fennel tops for garnish
• ½ yellow onion, sliced
• 2 cloves of garlic, sliced
• Salt
• 3 large heirloom tomatoes
• ½ cup red wine for cooking
• 1, 4oz can tomato paste
• 1 bunch of thyme
• 1 cup of pitted kalamata olives, roughly chopped/crushed