Bright, briny, and a little bit fiery, this one-skillet braise packs a lot of flavor into tender, juicy chicken. Golden-browned chicken thighs (leg quarters work too, but thighs are our choice here) simmer alongside caramelized garlic, wedges of fennel, and slices of orange and lemon. Buttery olives (oh so good!) and spicy, oil-packed Calabrian chiles add savory depth and a gentle kick, while toasted fennel seeds and dry sherry bring a warm, aromatic backbone to the pan sauce.
The chicken starts out covered in the oven, so it stays moist and absorbs the citrusy braising liquid. It then finishes uncovered, which crisps the skin and tenderizes the fennel. A sprinkle of preserved lemon peel and feathery fennel fronds adds a final burst of freshness. Serve it straight from the skillet with a torn baguette, because you’ll want something to sop up every last drop of that sauce.
Notes: Calabrian chiles are pretty fiery, so if you are serving diners with a more delicate palette, you may want to use only two peppers, as opposed to six — and you probably don’t want to eat those chiles, they’ve already added enough heat to the dish!
Most likely the jarred Castelvetrano olives will have pits, but they pull away from the flesh easily after cooking.
Citrus and Fennel Chicken with Olives and Calabrian Chiles
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 4-6 chicken thighs (or leg quarters), patted dry
- 3 ½ tsp. kosher salt, divided
- 1 ¼ tsp. black pepper, divided
- 1 garlic head, halved crosswise
- 1 Tbsp. fennel seeds
- ½ cup chicken broth, preferably homemade
- ¼ cup (2 oz.) dry sherry
- 1 cup jarred pitted Castelvetrano olives plus 2 Tbsp. brine, divided
- 6 jarred whole Calabrian chiles plus 1/2 Tbsp. oil from jar, divided
- 1 small fennel head (about 14 oz.), bulb cut through core into 3/4-inch-thick wedges, fronds reserved for garnish
- 4 (1/2-inch-thick) Cara Cara or navel orange slices
- 4 (1/2-inch-thick) lemon slices
- 2 tsp. finely chopped preserved lemon peel
- Baguette and/or couscous, for serving
Directions
- Preheat oven to 375°F. Heat oil in a 12-inch skillet over medium-high. Sprinkle chicken with 2 3/4 teaspoons salt and 1 teaspoon black pepper. Working in batches if needed, cook chicken in oil, turning occasionally, until golden brown on both sides, 8 to 12 minutes; transfer to a large plate.
- Add garlic head halves, cut sides down, to skillet; cook, undisturbed, until lightly browned, about 30 seconds. Transfer to plate with chicken.
- Remove skillet from heat, and immediately add fennel seeds to drippings. Off heat, stir constantly until fragrant, about 30 seconds. Add broth, sherry, olive brine, chile oil, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Using a wooden spoon, scrape up any browned bits from bottom of skillet. Arrange chicken thighs (or leg quarters), skin sides up, in skillet. Tuck browned garlic halves, fennel wedges, and orange and lemon slices in skillet around chicken. Sprinkle with olives and chiles.
- Bring liquid in skillet to a boil over medium-high. Cover skillet tightly with aluminum foil, and transfer to preheated oven. Cook until a thermometer inserted in thickest portion of chicken registers 130°F, 35 to 40 minutes.
- Remove foil or lid. If necessary, make sure chicken pieces are on top and roast until chicken registers 165°F and fennel is tender, 15 to 20 minutes. Remove from oven. Sprinkle with preserved lemon peel, and garnish with fennel fronds. Serve with torn baguette or couscous, if desired.
Adapted from a recipe by Justin Chapple for Food & Wine
