Fragrant Braised Chicken Thighs
- 6 bone-in, skin-on chicken thighs
- 1 ¼ tsp. salt, divided
- ½ tsp. fresh black pepper, divided
- 2 tbsp. olive oil
- 1 large onion, sliced thin
- 1 fennel bulb, cored and sliced thin
- 4 garlic cloves, sliced thin
- 6 (5cm) strips orange peel
- 2 sprigs fresh rosemary
- 1 bay leaf
- ¼ cup dry white wine
- 1 cup green olives
- Reserved fennel fronds
Preheat oven to 180°C.
Season the chicken all over with 1 teaspoon salt and ¼ teaspoon pepper. Heat olive oil in a Le Creuset 30cm Signature Buffet Casserole over medium heat until hot. Add chicken thighs skin side down and sear until well browned, about 5 minutes. Flip chicken thighs and sear on the second side for 3 minutes. Remove chicken and set aside.
Add sliced onion and fennel to the pan and cook while stirring occasionally until soft and onions are translucent. Stir in garlic, orange peel, rosemary and bay leaf and cook until fragrant, about 30 seconds.
Season with ¼ teaspoon salt and a few grinds of fresh pepper. Pour in wine, then stir to lift all the brown fond from the bottom of the pan. Cook wine until reduced to almost dry.
Lay the chicken skin side up over the onions and fennel, then add the olives. Cover with lid and cook in the oven for 40 minutes until chicken is cooked through. Serve chicken over onions and vegetables, drizzled with sauce and garnished with olives and fennel fronds.