Tomato-Braised Chicken Thighs with Fennel & Olives
Australian Gourmet Traveller fast recipe for tomato-braised chicken thighs with fennel and olives.
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Cooking tools:
- Dutch oven
- Stove
- Plate
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Citrus press
- Peeler
- Tongs
Ingredients
- 30 ml olive oil
- 4 chicken thighs (about 190gm each), bone in, skin on
- 4 baby fennel bulbs, thinly sliced lengthways
- 150 gm chat potatoes, very thinly sliced (2mm)
- 1 Spanish onion, thinly sliced
- 2 garlic cloves, thinly sliced
- ½ tsp dry chilli flakes, or to taste
- 400 gm canned cherry tomatoes
- 125 ml dry white wine
- 100 gm black olives, such as Ligurian
- Juice of 1 lemon, or to taste
- ½ cup coarsely torn flat-leaf parsley
- To serve: crusty bread
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