| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
Was good, but not great. I think if I make again, I will use butter rather than olive oil for flavor.
A nice recipe, but I’m not sure I’d make it again. It was tart, which gave the fennel a good flavor, but I had to cut it with a bit of sugar at the end. I had to sear the chicken a bit longer than the required 3 minutes per side to get it brown. I think I’d make it next time with orange instead of lemon.