Braised Chicken with Fennel, Lemon, and Hojiblanca Olives

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Braised Chicken with Fennel, Lemon, and Hojiblanca Olive

Ingredients:

 1 cup Hojiblanca olives
 ¼ cup butter
 4 chicken thighs and 4 drumsticks
 1 bulb fennel, sliced
 2 cloves garlic, minced
 1 lemon, sliced
 2-3 fresh thyme sprigs
 ½ cup dry white wine
 2 cups chicken stock

Preparation:

1

Oven temperature: 160 °C/325 °F

2

In a large skillet, sear chicken pieces in butter over medium heat for 3 to 4 minutes on each side. Remove and set aside.

3

Add fennel and garlic to the pan, then cook for 3 to 4 minutes while stirring. Add lemon slices, thyme and olives and mix again. Add wine and cook for 2 minutes. Add stock and bring to the boil.

4

Place chicken pieces in a baking dish and add all other ingredients. Bake in the middle of the oven for about 45 minutes before serving.

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Ingredients

 1 cup Hojiblanca olives
 ¼ cup butter
 4 chicken thighs and 4 drumsticks
 1 bulb fennel, sliced
 2 cloves garlic, minced
 1 lemon, sliced
 2-3 fresh thyme sprigs
 ½ cup dry white wine
 2 cups chicken stock

Directions

1

Oven temperature: 160 °C/325 °F

2

In a large skillet, sear chicken pieces in butter over medium heat for 3 to 4 minutes on each side. Remove and set aside.

3

Add fennel and garlic to the pan, then cook for 3 to 4 minutes while stirring. Add lemon slices, thyme and olives and mix again. Add wine and cook for 2 minutes. Add stock and bring to the boil.

4

Place chicken pieces in a baking dish and add all other ingredients. Bake in the middle of the oven for about 45 minutes before serving.

Braised Chicken with Fennel, Lemon, and Hojiblanca Olives
IngredientsDirections