Equipment
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs, room temperature, patted dry
- salt
- black pepper
- 15 ml olive oil
Aromatics & Sauce
- 1 fennel bulb, cored and sliced into wedges
- 4 anchovy fillets, oil-packed
- 3 garlic cloves, thinly sliced
- 100 g castelvetrano olives, pitted
- 40 g golden raisins
- 1 orange, zested and juiced
- 80 ml dry white wine
- 120 ml chicken stock
- 2 g dried oregano
- 1 g red pepper flakes
Nutrition (per serving)
Method
Preheat your oven to 200°C (400°F). Thoroughly pat the chicken skin dry with paper towels and season liberally with salt and black pepper on both sides.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down. Sear undisturbed for 6-8 minutes until the skin is deep golden brown and crispy. Flip and sear the other side for 2 minutes. Remove chicken to a plate and set aside.
Reduce heat to medium. Add the sliced fennel wedges to the rendered chicken fat. Sauté for 5-6 minutes until softened and beginning to brown at the edges.
Add the sliced garlic, anchovy fillets, and red pepper flakes. Cook for 1-2 minutes, mashing the anchovies with a wooden spoon until they dissolve completely into the oil.
Pour in the white wine to deglaze, scraping up any browned bits (fond) from the bottom of the pan. Simmer for 2 minutes until reduced by half.
Stir in the chicken stock, orange juice, orange zest, golden raisins, olives, and dried oregano. Nestle the chicken thighs back into the pan, skin-side up. Ensure the skin remains above the liquid line to stay crispy.
Transfer the skillet to the preheated oven. Roast for 25-30 minutes until the chicken is cooked through (internal temperature reaches 74°C/165°F) and the sauce has slightly thickened.
Remove from oven. Let rest for 5 minutes. Garnish with reserved fresh fennel fronds before serving.
Chef's Notes
- Do not fear the anchovies; they will melt entirely and provide a deep savory umami backbone (not a fishy taste) that contrasts beautifully with the sweet raisins.
- For the best texture, use Castelvetrano olives. Their buttery, firm flesh holds up better to braising than softer varietals.
- If you don't have an oven-safe skillet, you can simmer the dish covered on the stovetop for 25 minutes, but the skin will lose its crispness.
- Serve with crusty bread or polenta to soak up the aromatic citrus-fennel sauce.
Storage
Refrigerator: 3 days — Store in airtight container. Skin will lose crispness.
Freezer: 3 months — Remove bones before freezing for easier reheating.
Reheating: Reheat in a 180°C (350°F) oven to re-crisp skin, or simmer gently on stovetop.
