Stephanie & Tony’s Table: Chicken Thighs With Fennel
Chicken thighs with fennel
4 tbsp. extra virgin olive oil
1 fennel bulb, sliced and cored
½ cup olives
4 boneless chicken thighs
½ cup all-purpose flour
4 cloves garlic, minced
¼ cup dry white wine
1/3 cup chicken stock.
In a medium sauce pan, add 1 tbsp of oil and heat up with fennel and garlic, let the fennel brown for about 5 minutes and remove from heat. Stir in olives while fennel is hot
Meanwhile, coat the chicken in flour and drop into a hot pan of remaining oil and cook on each side for about 3 minutes, until browned. Add in vegetables and wine. Continually mixing for about 1 minute and let the wine reduce by half, then add in chicken stock and let reduce.