Braised Chicken with Fennel and Lemon

Name: Braised Chicken with Fennel and Lemon
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Mediterranean
Ingredients: 8 chicken thighs – skin on/bone in. About 1.2-1.4 kg of thighs. (2.6-3 lb) (See Note 1); 1 tbsp olive oil - more if necessary (See Note 2); 1/2 tsp freshly ground black pepper; 1 tsp sea salt/cooking salt - not table salt; 1 medium bulb of fennel – trimmed, outer layers removed, cut in half, core removed and sliced into 1 cm pieces (0.4"); 2 medium brown/yellow onions – cut in half moons and then 1 cm slices (0.4"); 1 tsp sea salt/cooking salt - not table salt (See Note 3); 3 cloves garlic – finely chopped; 1 medium lemon – ends remove and sliced finely - about ½ cm slices (0.2"); 2 tsp fresh thyme – finely chopped; 1 tsp dried oregano; 1 cup (250 ml) chicken stock; 1 cup (180 g) Sicilian green olives - pitted, left whole

Instructions

Prep:15minCook:1h 15min

This Braised Chicken with Lemon, Olives and Fennel is a one pot dinner, worthy of a regular place in your recipe rotation. It has bright Mediterranean flavour provided by herbs, lemon, olives and fennel, and perfectly cooked chicken. With this recipe, I will show you how to braise chicken thighs that have succulent, tender flesh, whilst also having golden brown, crispy skin.

Updated at: Mon, 23 Feb 2026 04:07:00 GMT