Citrus and Fennel Chicken with Olives and Calabrian Chiles
Course: DinnerCuisine: ItalianDifficulty: Easy4
servings15
minutes1
hourThis is a favorite recipe. I love it and it always is a hit with family and for a simple dinner party. The flavors are out of this world and served with couscous or rice and a green vegetable it is perfect. You can’t go wrong and if there are leftovers, they are out of this world, cold or reheated.
Ingredients
2 Tablespoons olive oil
4 chicken leg thigh quarters
3 1/2 teaspoon Kosher salt, divided
1 1/4 teaspoons black pepper, divided
1 garlic head, halved crosswise
1 Tablespoon fennel seeds
1/2 cup chicken broth
1/4 cup dry sherry
1 cup jarred pitted Castelvetrano olives, plus 2 Tablespoons brine
6 jarred pitted whole Calabrian chiles plus 1/2 Tablespoon oil from jar, divided
2 small fennel heads, bulb cut in half and then quartered, fonds reserved
1 orange, sliced
1 lemon sliced
1/2 preserved lemon, chopped (seeds removed)
Baguette for serving
Directions
- Preheat to 375. Heat oil in a large skillet over medium high. Sprinkle chicken with 2 3/4 teaspoon salt and 1 teaspoon fresh ground pepper. Working in batches if needed. Cook chicken until browned on one side and then flip over until golden brown on both sides about 8-12 minutes. Add garlic head halves, cut side down, to skillet and cook undisturbed until lightly browned, 30 seconds. Remove chicken to a plate.
- Remove skillet from heat, and immediately add the fennel seeds to drippings. Off heat, stir constantly, until fragrant, about 30 seconds. Add broth, sherry, olive brine, chile oil, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Using a wooden spoon, scrape up any browned bits from bottom of skillet. Arrange chicken back into pan. Tuck browned garlic halves, fennel wedges, and orange and lemon slices in the pan around the chicken. Sprinkle with olives and chiles.
- Bring liquid in pan to a boil over medium heat. Cover pan with foil and transfer to preheated oven. Cook until a thermometer inserted into the thickest part of the chicken registers, about 130 about 40 min. Remove foil, roast chicken till 165 and fennel is tender, about 15-20 minutes. Remove from oven and sprinkle with preserved lemon and garnish with chopped fennel fonds. Serve with torn baguette.
