Chicken thighs with fennel


4 tbsp. extra virgin olive oil

1 fennel bulb, sliced and cored

Sea salt

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.

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