The Recipes

Braised Chicken Thighs

I am 100% with the chefs out there who loathe a boneless, skinless chicken breast.  If anything, I will cook chicken with the skin and bone in tact and then, if I reeeeeeeeally need to cut back on calories, I will remove the skin and/or bone.  But... go for a long walk.  If the skin is crisped up properly, it's my favorite part.  If you must, stick with your dry ol' chicken, but I say give this a try.... I think you'll be a convert.

Braised Chicken Thighs


- 1 chicken thigh (two if you're hungry)
- 1 lemon, thinly sliced
- 1/4 c. oil-cured olives
- 1/2 small bulb of fennel
- 1 T. coriander seeds
- 1 T. cumin seeds
- splash white wine
- 2 cloves of garlic, minced
- 1 c. chicken stock
- oregano, torn for garnish
- salt
- pepper
- olive oil

Preheat the oven to 350 degrees.

Heat 1-2 T. of olive oil in a dutch oven and preheat a dry skillet.

Season the chicken thighs with salt and pepper.  Add the cumin and coriander to the dry skillet and let them toast for 2-3 minutes; until they become fragrant.  Remove the seeds and grind them in a spice grinder or with a mortar and pestle.  Add the chicken thighs to the oil, skin-side down.  Sear them for 2-3 minutes per side; until a nice crust forms.  Remove the thighs and set them aside.

Drain some of the oil if you need to.  Add the fennel to the pot and season lightly with salt.  Let it soften for 3-4 minutes, then add in the garlic, cumin and coriander.  Stir for another minute.  Add the wine and let it cook down for 2-3 minutes.  Add the olives, then nestle the thigh(s) into the pot and pour in enough stock to come 3/4 of the way up the side of the chicken.  Lay the lemon slices on top of the chicken and scatter some into the broth.

Transfer to the oven and cook, covered, for 20 minutes.  Remove from the oven and plate the chicken.  Finish with the oregano.