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Shared By Grace Warren Atwood

Braised Chicken With Lemon And Olives

Ingredients

  • 8 chicken thighs, skin-on and bone-in, about 3 1/2 pounds
  • Salt and pepper
  • ½ teaspoon red pepper flakes
  • 6 garlic cloves, minced
  • ½ teaspoon crushed fennel seeds
  • 1 tablespoon roughly chopped rosemary
  • 1 tablespoon olive oil
  • 2 Meyer lemons, cut in wedges
  • 1 cup flavorful olives with pits, a mixture of black and green, about 1 pound
  • 1 cup chicken broth
  • 3 tablespoons chopped parsley

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