Hazelnut Free Skillet Chicken with Fennel and Olives
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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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