Chicken Thighs with Olives and Fennel
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 430
- Total Fat
- 22 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 160 milligrams
- Sodium
- 912 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 5 grams
- Protein
- 37 grams
- Sugar
- 7 grams
- Total: 35 min
- Active: 35 min
Ingredients
6 skinless, boneless chicken thighs (about 1 1/2 pounds), trimmed and halved
1 1/2 teaspoons ground coriander
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
2 bulbs fennel, trimmed, cored and cut into 1-inch chunks, plus 1/2 cup chopped fronds
2 leeks (white and light green parts), halved lengthwise, sliced 1/2 inch thick and rinsed
8 cloves garlic, crushed
1/2 cup large pitted mixed olives
1 lemon, quartered and sliced
1 cup low-sodium chicken broth
Chopped fresh parsley, for topping
Directions
- Season the chicken with 1 teaspoon ground coriander, 1/2 teaspoon salt and a few grinds of pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. Add the chicken and cook until browned, 1 to 2 minutes per side; remove to a plate.
- Reduce the heat to medium and add the remaining 1 tablespoon olive oil, the fennel chunks, leeks and garlic; season with the remaining 1/2 teaspoon coriander, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables start to wilt and brown, about 3 minutes. Add the olives and lemon slices and cook until the lemons brown around the edges, about 2 minutes.
- Return the chicken to the skillet and add the chicken broth. Bring to a simmer. Cover and cook until the chicken is cooked through and the vegetables are tender, about 15 minutes. Uncover and increase the heat to medium high; bring to a boil and cook until the sauce is reduced, 2 to 3 minutes. Stir in the fennel fronds. Top each serving with parsley.