Fragrant Braised Chicken Thighs

• 6 bone-in, skin-on chicken thighs
• 1 1/4 teaspoons kosher salt, divided
• 1/2 teaspoon fresh black pepper, divided
• 2 tablespoons olive oil
• 1 large onion, sliced thin
• 1 fennel bulb, cored and sliced thin
• 4 garlic cloves, sliced thin
• 6 (2-inch-wide) strips orange peel
• 2 sprigs fresh rosemary
• 1 bay leaf
• 1/4 cup dry white wine
• 1 cup French green olives, such as Picholine
• Reserved fennel fronds

Preheat oven to 350 F. Season the chicken all over with 1 teaspoon salt and 1/4 teaspoon pepper. Heat olive oil in an enameled cast iron braiser over medium heat. Once hot, add the chicken thighs skin side down and sear until well-browned, about 5 minutes. Flip and sear on the second side for 3 minutes. Remove chicken and set aside.

Add sliced onion and fennel to the pan and cook, stirring occasionally, until onions are translucent and fennel is soft. Stir in the garlic, orange peel, rosemary and bay leaf. Cook until fragrant, about 30 seconds. Season with 1/4 teaspoon salt and a few grinds of fresh pepper. Pour in the wine, then stir to lift the brown fond from the bottom of the pan. Cook until reduced to almost dry.

Lay the chicken thighs skin side up over the onions and fennel, then add the olives. Cover with lid and cook in the oven for 40 minutes or until the chicken is cooked through. Serve the chicken over the onions and vegetables, drizzled with the pan sauce and garnished with olives and fennel fronds.