Oven-Braised Chicken Thighs with Fennel and Castelvetrano Olives

Ingredients

• 2 lbs. chicken thighs
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1 teaspoon fresh thyme leaves, chopped
• 1/2 cup Castelvetrano olives, pitted
• 1 cup chopped fennel
• 1/2 cup white wine

Directions

1. Preheat oven to 375°F.
2. Place chicken thighs in a large oven-proof skillet and season with olive oil, oregano, garlic powder, black pepper, paprika, and sea salt.
3. Add thyme leaves, Castelvetrano olives, and fennel to the skillet and mix until evenly distributed.
4. Pour white wine into the skillet and mix again until evenly combined.
5. Bake in preheated oven for 35 to 40 minutes, or until chicken is cooked through and fennel is tender.
6. Serve warm with crusty bread and a side salad.

Interesting Facts

• The Castelvetrano olive is a bright green olive from Sicily.
• Fennel is a type of plant in the carrot family with a mild licorice flavor.
• Braising is a cooking technique that involves cooking food in a small amount of liquid at low temperatures for an extended period of time.