Lemon Chicken with Fennel, Olives and Herbes de Provence
An easy and elegant dinner with flavors of Provence and paired with a Cassis Blanc.
Servings 4
Ingredients
- 2 medium fennel bulbs with fronds reserve the fronds to use as a garnish
- 2 lemons, halved then cut each half into three wedges
- 1 teaspoon Kosher sea salt
- 6 chicken thighs, with or without skin
- 3 large garlic cloves, minced
- 1-½ teaspoon Herbes de Provence
- 2 tablespoons extra virgin olive oil
- freshly ground black pepper
- 1/2 cup dry white wine
- grated lemon zest from one lemon
- 1/4 cup green olives, pitted
Instructions
- Cut the fennel bulb in half lengthwise. Cut each half into three wedges.
- In a large bowl, add the lemon wedges and sprinkle with salt. Add the chicken thighs, garlic, Herbes de Provence, and pepper. Turn and mix the ingredients. Set aside for 30 minutes for the flavors to infuse the chicken.
- In a heavy bottom Dutch oven (I used a Le Creuset) heat 1 tablespoon of extra virgin olive oil over medium-high heat. When the oil is shimmering and hot, add the chicken thighs (reserving the lemon, garlic and Herbs de Provence in the bowl) and sauté for about 5 minutes on each side or until lightly browned. Transfer the chicken to a plate.
- Add the remaining 1 tablespoon of extra virgin olive oil to the Dutch oven and add the fennel. Reduce the heat to medium and sauté, stirring the fennel for about 8-10 minutes or until tender. Add the lemons, garlic, and Herbes de Provence and stir to combine. Add the wine and 1/2 cup of water to deglaze the pan. Return the chicken to the pot and cover. Reduce the heat to low and cook for about 45 minutes or until the chicken is tender.
- To Serve: Garnish with the fennel fronds, lemon zest, and green olives.