Braised Chicken with Green Olives & Lemon

Pat chicken dry and season all over with salt and pepper (ideally 1–24 hours ahead, uncovered in the fridge). Heat oil in a 30 cm oven-safe braiser or Dutch oven over medium heat. Lay thighs skin-side down, in batches if needed, and cook undisturbed 8–10 minutes until the fat has rendered and the skin is deep gold. Flip for 1 minute, then set aside skin-side up. Pour off all but about 30 ml of fat.

Heat the oven to 350°F (175°C). In the remaining fat, cook onion and fennel over medium heat 8–10 minutes until soft and lightly golden. Add garlic, coriander, and paprika and stir 1 minute. Pour in the wine and simmer 2–3 minutes, scraping the fond, until reduced by about half.

Add stock, olives, lemon slices, and herb sprigs and bring to a simmer. Nestle the thighs in skin-side up with the skin above the liquid. Braise uncovered in the oven 40–45 minutes, until the thickest thigh reads at least 165°F (74°C) — ideally 185–195°F (85–90°C) for tender meat near the bone — and the sauce has reduced by about a third.

Rest 5 minutes, then squeeze in the reserved lemon juice to taste (start with half) and scatter with parsley. Serve with bread, rice, or potatoes to soak up the sauce. To freeze: cool the chicken submerged in its sauce, refrigerate within 2 hours, and freeze up to 3 months. The skin softens on freezing — reheat covered at 350°F (175°C) until the chicken reaches 165°F (74°C), then uncover under the broiler 2–3 minutes to recrisp.