Braised Chicken Thighs with Fennel, Orange, and Cracked Olives

Name: Braised Chicken Thighs with Fennel, Orange, and Cracked Olives
Yield: Serves 4 to 6
Ingredients: 8 (5- to 7-ounce), bone-in chicken thighs, trimmed; 1¼ teaspoons, table salt; ½ teaspoon, pepper; 1 tablespoon, vegetable oil; 1 small, fennel bulb, 2 teaspoons fronds minced, stalks discarded, bulb halved, cored, and chopped fine; ¼ teaspoon, red pepper flakes; 1 cup, chicken broth; ½ teaspoon, grated orange zest plus 1 cup juice (2 oranges); 2 tablespoons, Pernod; 2 tablespoons, lemon juice; 2 teaspoons, water; 1½ teaspoons, cornstarch; 18 pitted, Castelvetrano olives, cracked

Main Courses
Fruit
Chicken

By Steve Dunn ･ Appears in Cook's Illustrated March/April 2023

Our tried-and-true method for braised chicken thighs is a fan favorite. Here's a new way to enjoy them.

SERVES 4 to 6

TIME 1½ hours

Braised Chicken Thighs with Fennel, Orange, and Cracked Olives

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