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.
Just okay, edible but won't make it again.
This is my 2nd time making this.. and its unbelievable. So yummy and easy. Great for hosting as you do the work before and then take out of oven. Leftovers are even better.. so I made a huge amount today. I suggest keeps sides easy with warmed good french bread and green salad. Then just enjoy your company and meal!
* 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: 313
** Calories from Fat: 136
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