braised chicken with olives, lemon and fennel

Ingredients

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