Sweet summer fennel meets tangy lemons and chicken to create a light, tangy and zesty dish. Serves 4 people.
1 lbs. chicken thighs (about 5), bone and skin removed
2 large lemons
2 fennel bulbs, stalks removed, sliced thin
1 yellow onion, julienned
1/2 cup pitted green olives, like picholine
1/2 cup pitted black olives, like kalamata
4 tablespoons sugar
1/2 cup dry white wine, like pinot grigio
2 tablespoons butter
2 tablespoons olive oil
Salt and Pepper to taste
- In a glass or other non-reactive baking dish, lay the chicken thighs out. Lightly salt and pepper the chicken. Cut the lemons in half, and in a separate bowl, squeeze out the juice from 3 of the sections. Add the sugar to the lemon juice and stir until combined. Pour the juice over the chicken pieces. Cover the chicken and allow to marinate in the refrigerator for at least 30 minutes.
- In a large saute pan over medium heat, add the oil and butter. When the butter is melted add the fennel and saute for 3-4 minutes. Add the onion and continue to saute for another 2-3 minutes, until the onion are clear and translucent. Slice the remaining lemon half into small, thin circles and add to the onions. Add the wine and the olives and allow to simmer for 3 minutes. Remove from heat and allow to cool slightly.
- Pre-heat the oven to 400 degrees. Remove the chicken from the refrigerator and pour the cooled fennel mixture onto the chicken. Insert into oven and roast for 30 minutes. Remove lemon slices if desired or use for garnish.
- Serve with prepared cous-cous and/or cucumber slices.