1. Place fennel seeds on a cutting board and crush with the bottom of a small saucepan. Set aside.
2. Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the
chicken and cook, turning as needed, until browned all over, 5 to 7 minutes total. Transfer to a
plate.
3. Add onion to the pan and cook, stirring often, until softened and starting to brown, 3 to 5 minutes.
Add garlic, crushed red pepper, and the crushed fennel seeds; cook, stirring, until fragrant, 30 to 60
seconds. Add orange juice and bring to a simmer. Cook for 1 minute. Add tomatoes and bay leaf;
return to a simmer. Cook for 1 minute, mashing the tomatoes with a potato masher.
4. Return the chicken and any accumulated juices to the pan. Adjust heat to maintain a simmer.
Partially cover the pan; cook until the chicken is tender and an instant-read thermometer inserted
into the thickest part of the thigh without touching bone registers at least 175 degrees F, 40 to 45
minutes. Discard the bay leaf. Stir in olives and orange zest.
Braised Chicken Thighs with Olive, Orange and Fennel (eatingwell.com:Patsy Jamieson)
Nutrition Facts
Portion Size
258 g
Amount Per Portion
240
Calories
% Daily Value *
Total Fat 14g **
18 %
Saturated Fat 2.6g **
13 %
Cholesterol 90mg **
30 %
Sodium 664mg **
29 %
Total Carbohydrate 11g **
4 %
Dietary Fiber 2.2g **
8 %
Sugar 1.4g **
Protein 19g **
38 %
Vitamin D 0.1mcg **
0 %
Calcium 75mg **
6 %
Iron 2mg **
11 %
Potassium 543mg **
12 %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Braised Chicken Thighs with Olive, Orange and Fennel (eatingwell.com:Patsy Jamieson) recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice.
Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
