AIP Friendly Skillet Chicken with Fennel and Olives
Bone-in, skin-on chicken thighs get rubbed with turmeric and ginger, seared until the skin turns deep golden, then nestled over softened fennel and onion and finished in the oven — the kind of one-skillet dinner that looks far more impressive than the effort required. The braising liquid is built from pomegranate juice, apple cider vinegar, and chicken bone broth, which reduces into something tangy, slightly sweet, and genuinely complex. Castelvetrano or Kalamata olives and fresh thyme round out the flavor, and a squeeze of lemon right at the end keeps everything bright. Every single ingredient here is compliant with the autoimmune protocol, which can feel like a tall order when you're craving something this savory and satisfying — no nightshades, no grains, no eggs, no seed-based spices to navigate around. The fennel does double duty, melting into the pan sauce while the reserved fronds add a fresh, herby finish at the table. This recipe serves 4, making it a solid choice for a weeknight family dinner or a batch-cook situation where leftovers reheat beautifully.
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Learn more →Ingredients
4 servings
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 tsp fine sea salt, divided
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp olive oil
- 1 large fennel bulb (about 1 lb), cored and sliced ¼-inch thick, fronds reserved
- 1 medium yellow onion, halved and thinly sliced
- 4 cloves garlic, thinly sliced
- ½ cup pitted castelvetrano or kalamata olives
- ½ cup pomegranate juice
- 2 tbsp apple cider vinegar
- ½ cup chicken bone broth
- 3 sprigs fresh thyme
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh fennel fronds, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Pat the chicken thighs completely dry with paper towels. In a small bowl, combine 3/4 tsp of the salt, the turmeric, and the ginger, then rub the mixture evenly over both sides of each thigh.
- 2
Heat the olive oil in a 12-inch cast-iron skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 6–7 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the thighs to a plate.
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