braised chicken with olives, lemon and fennel

Ingredients For braised chicken with olives, lemon and fennel

• 3 lb

  bone-in chicken thighs
• salt and pepper
• 2 Tbsp

  olive oil
• 1 md

  onion, sliced
• 5 clove

  garlic, thinly sliced
• 1

  fennel bulb, thinly sliced
• 2 sprig

  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)