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Sun-Roasted Tomato and Fennel Braised Chicken
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A one-pan wonderful recipe that home cooks of any level can prep. Fragrant and flavour-packed, the end result is juicier-than-ever chicken with a lemony freshness that'll have everyone at the table asking for seconds.
Gluten-Free
Dairy-Free
Nut-Free
KANEL KITCHEN FAVORITE
What you'll need
- 8 bone-in, skin-on chicken thighs
- 3 Tbsp extra-virgin olive oil
- 12 garlic cloves
- A handful of tomatoes
- 2 large yellow onions (about 4 cups), thinly sliced
- 1 lemon (seeds discarded), thinly sliced
- 2 Tbsp Sun-Roasted Tomato and Fennel
- 1 cup olives
- Juice of 1 lemon
Preparation
1. Remove the chicken from the fridge 20 minutes before cooking to remove the chill.
2. Preheat the oven to 350°F.
3. Season the chicken on both sides with Sun-Roasted Tomato and Fennel.
4. In a large ovenproof pan or Dutch oven large enough to hold all the thighs in a single layer, heat the olive oil over medium-high heat.
5. When the oil is hot, add the chicken, skin-side down, and sear until golden brown, 5 to 6 minutes.
6. Add the garlic cloves to the pan and flip the thighs over. Cook until the garlic is fragrant and has gotten a little brown, 2 to 3 minutes.
7. Remove the chicken and garlic from the pan and set aside.
8. With the pan still hot, add the remaining Sun-Roasted Tomato & Fennel, onions, lemon slices and oregano. Cook, stirring often, until the onions have wilted and the brown bits on the bottom of the pan have loosened, 6-8 minutes.
9. Add tomatoes and the place the thighs skin-side up in the onion mixture and add the garlic and the olives.
10. Pour the lemon juice over the chicken and transfer the pan to the oven. Bake for 40 to 50 minutes.
11. Remove from oven and let stand for 15 minutes before serving.
2. Preheat the oven to 350°F.
3. Season the chicken on both sides with Sun-Roasted Tomato and Fennel.
4. In a large ovenproof pan or Dutch oven large enough to hold all the thighs in a single layer, heat the olive oil over medium-high heat.
5. When the oil is hot, add the chicken, skin-side down, and sear until golden brown, 5 to 6 minutes.
6. Add the garlic cloves to the pan and flip the thighs over. Cook until the garlic is fragrant and has gotten a little brown, 2 to 3 minutes.
7. Remove the chicken and garlic from the pan and set aside.
8. With the pan still hot, add the remaining Sun-Roasted Tomato & Fennel, onions, lemon slices and oregano. Cook, stirring often, until the onions have wilted and the brown bits on the bottom of the pan have loosened, 6-8 minutes.
9. Add tomatoes and the place the thighs skin-side up in the onion mixture and add the garlic and the olives.
10. Pour the lemon juice over the chicken and transfer the pan to the oven. Bake for 40 to 50 minutes.
11. Remove from oven and let stand for 15 minutes before serving.