Recipe by sarahkai
"This recipe is infinitely variable. It can serve as a stand-alone stew with a side of crusty bread or a sauce over noodles, rice, or potatoes. I follow a paleo diet and serve it on zucchini noodles with a side of broccoli raab cooked with anchovy, garlic, and lemon. The sweetness of the onions and fennel counters the bitterness of the broccoli raab beautifully."
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skinless, boneless chicken thighs
salt and ground black pepper to taste
fennel, cut into 1/4-inch thick slivers
yellow onion, cut into 1/4-inch thick slivers
chopped fresh thyme
dried chile de arbol pepper
1 (28 ounce) can
whole peeled tomatoes in puree
pitted and halved Castelvetrano olives
chopped fennel greens
chopped fresh flat-leaf parsley
The combination of flavors made this dish unique and delightful. Fresh and savory, so delicious. I prepared exactly as written except I didn't have fresh thyme so I used about a teaspoon of dried. We follow a low-carb diet, so I served as is, no noodles, rice, etc. Absolutely wonderful; I will DEFINITELY make this again.
Thanks for a great recipe!
Perfect medley of flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Oven-Braised Chicken Thighs with Fennel and Castelvetrano Olives
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 136
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