Braised Chicken with Olives, Lemon and Fennel

Sue L


Bright Mediterranean flavors take center stage with braised chicken, olive and fennel.


★★★★★ 2 votes

15 Min
2 Hr


  • 3 lb
    bone-in chicken thighs
  • ·
    salt and pepper
  • 2 Tbsp
    olive oil
  • 1 medium
    onion, sliced
  • 5 clove
    garlic, thinly sliced
  • 1
    fennel bulb, thinly sliced
  • 2 sprig(s)
    fresh rosemary
  • 1 c
    large green pitted olives, cut in half
  • 1 tsp
    dried oregano
  • 1 pinch
    red pepper flakes
  • 1/4 c
    dry white wine
  • 2 Tbsp
    all-purpose flour
  • 2 Tbsp
    tomato paste
  • 2-1/4 c
    chicken stock
  • 2
    bay leaves
  • 4
    strips lemon zest (removed with a vegetable peeler)
  • 1
    lemon (juice only)

How to Make Braised Chicken with Olives, Lemon and Fennel


  1. Preheat oven to 375F.
  2. Season chicken with salt and pepper then brown on both sides in a small amount of oil; then place chicken pieces in a large baking dish.
  3. Add the onion to the pan and cook until translucent then add garlic, fennel, rosemary, olives, oregano, and red pepper flakes.
  4. Add the wine and simmer until it cooks off, stirring the bottom of the pan to lift up any browned bits.
  5. Add the flour and stir to blend, then add tomato paste, chicken stock, bay leaves, lemon zest and lemon juice, cooking and stirring until slightly thickened.
  6. Pour the sauce over the chicken and bake, basting every thirty minutes, until chicken is tender, 75-90 minutes. Serve chicken with sauce.

Printable Recipe Card

About Braised Chicken with Olives, Lemon and Fennel

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mediterranean

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