Braised Chicken Thighs with Fennel, Orange, and Cracked Olives
By Steve Dunn
WHY THIS RECIPE WORKS
For this simple chicken braise, we started by searing bone-in, skin-on thighs to crisp the skin. We then transferred the thighs to the oven where they simmered, skin side up, in a flavorful mix of chicken broth, orange juice, fennel, and Pe...