A super easy and deliciously simple dinner.
YOU WILL NEED
8 Chicken thighs - bone-in
1 Sachet of Wild Fennel Co. Chicken seasoning
1 Brown onion
300g mixed olives
1L Chicken stock
Zest of 1 Lemon
Handful of chopped Parsley
TO MAKE
Pre-heat oven to 200c. Place a deep oven proof dish in the oven to heat up with a little oil so that is hot enough to caramelise chicken. Take 8 x bone-in chicken thighs and coat with one sachet of our Wild Fennel Co. Chicken seasoning, and add to the tray in the oven.
Caramelise on all sides then add one sliced brown onion and 300g of mixed olives. Place back in the often until the onions are soft. Add enough chicken stock to reach 2/3 the way up the thighs (around 1ltr) and place back in the oven for 40 minutes to get nice and crisp on top but soft and juicy underneath.
To finish add lemon zest and chopped parsley. Serve with a well buttered piece of sourdough for dipping in the braising juice.