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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
* 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
New for spring! Good-for-you food you’ll love to eat.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make baked chicken thighs with a sweet, hot mustard glaze.
Pomegranate juice makes a great marinade for baked chicken.
See how to make a simple herb-rubbed roast chicken, Italian-style.