Braised Chicken with Olives and Orange Zest | Williams Sonoma

Ingredients

• 1 chicken, about 3 1/2 lb. (1.75 kg), cut into 10 serving pieces
• Kosher salt and freshly ground pepper
• 2 1/2 tsp. paprika
• 3 Tbs. olive oil
• 1 yellow onion, diced
• 2 garlic cloves, chopped
• 2 tsp. fennel seeds
• 3/4 cup (6 fl. oz./180 ml) red wine
• 2 cups (16 fl. oz./500 ml) chicken broth
• 1 can (14 oz./440 g) diced tomatoes
• 3/4 cup (3 oz./90 g) Kalamata olives, pitted
• Zest and juice of 1 orange, zest peeled into strips using a vegetable peeler
• 1 cup (6 oz./180 g) roasted red bell pepper slices