One-Pot Fennel, Orange and Red Onion Chicken

With the bright Mediterranean-inspired flavors of licorice-scented fennel, sweet and tangy orange and briny green olives, this one-pot chicken dinner will bring a touch of sunshine to the table year-round. It comes together quickly making it the perfect weeknight dinner, serve it alongside saffron couscous or pine nut rice pilaf – or serve it as is for a delicious carb-free and gluten-free meal instead.

6 bone-in skin-on chicken thighs

Salt

Freshly ground black pepper

2 tablespoons olive oil, divided

1 head fennel, bulb and stalks thinly sliced, and fronds reserved

1 tablespoon fennel seeds

1/2 teaspoon red pepper flakes

1/2 cup white wine

1 small red onion, cut into wedges

1 medium orange, halved and thinly sliced

1 cup pitted Castelvetrano green olives

Chopped fresh parsley

Preheat oven to 375°F.

Pat chicken dry with paper towels and season all over with salt and pepper. Heat 1 tablespoon oil in a shallow pot set over medium heat. Place 2 chicken thighs skin-side-down in the pot and sear until skin is golden brown, about 5 minutes. Turn chicken over and continue to cook until golden brown on second side, about 3-5 minutes longer. Set aside on a plate. Add another 1 tablespoon olive oil to the pot and repeat searing with remaining chicken thighs.

Add the sliced fennel to the pot and sauté until slightly tender, about 5 minutes. Add the fennel seeds and red pepper flakes, and sauté until lightly toasted and fragrant, about 1 minute. Add the white wine and cook until slightly reduced, about 1-2 minutes longer. Place chicken back in the pot on top of the fennel mixture. Tuck the red onion wedges, orange slices and olives around the chicken. Cover and place in preheated oven. Bake until chicken reaches 165°F, about 10-15 minutes. Remove from the oven and garnish with the reserved fennel fronds and parsley.