Braised Chicken Thighs with Olive Orange & Fennel
This technique sears chicken thighs before braising. Serve this vibrant skillet chicken dish with rice or cauliflower rice.
Ingredients
- 4 teaspoons fennel seeds
- 4 large bone-in, skinless chicken thighs (1 3/4-2 lbs. total), trimmed
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 tablespoon olive oil
- 1 medium onion, chopped (1 cup)
- 4 cloves garlic, minced
- ⅛ teaspoon crushed red pepper
- 2 teaspoons orange zest
- ½ cup orange juice
- 1 (15 ounce) can no-salt-added diced tomatoes
- 1 bay leaf
- 2 tablespoons coarsely chopped pitted kalamata olives