FENNEL & CHICKEN BRAISED with LEMON 
 
SERVES 4  
1 large or 2 medium fennel bulbs, with stalks and fronds  
2 lemons, preferably Meyer, halved then cut into 3 pieces  
1 tsp sea salt  
6 chicken thighs, with or without skin  
2 cloves garlic, minced  
1 tsp dried oregano  
½ tsp freshly ground pepper  
2 Tbsp extra-virgin olive oil  
½ cup (4 fl oz/125 ml) dry white wine  
2 Tbsp grated lemon zest  
¼ cup (1¼ oz/35 g) green olives, pitted  

Trim the stalks from the fennel, reserving the lacy tips of the fronds for garnish. Cut the fennel bulb lengthwise into ¼-inch (6-mm) slices—the slices will look like hands. Cut the fennel “hands” lengthwise into ½-inch (12-mm) slices. Set aside. 

Put the lemons in a bowl and sprinkle with the salt. Add the chicken, garlic, oregano, and pepper and turn to coat. Let stand for about 30 minutes for the flavors to infuse the chicken. 

In a heavy-bottomed saucepan or Dutch oven, heat 1 tablespoon of the oil over medium-high heat. When it is hot, add the chicken thighs, reserving the lemon pieces, garlic, and oregano, and cook, turning several times, until lightly browned, about 10 minutes. Transfer the chicken to a plate or platter. 

Pour the remaining 1 tablespoon oil into the hot pan and add the fennel. Reduce the heat to medium and sauté, stirring, until nearly translucent, 8–10 minutes. Stir in the lemons, garlic, and oregano, turning a few times. Add the wine and ½ cup (4 fl oz/125 ml) water and deglaze the pan by scraping up any bits that cling to the bottom. Return the chicken to the pan, cover, reduce the heat to low, and cook until the chicken is tender and the fennel can be cut with a spoon, about 45 minutes. 

While the chicken is cooking, mince enough of the fennel fronds to measure 2 tablespoons. Combine the chopped fronds with the lemon zest. 

Transfer the chicken mixture to a platter and garnish with the lemon-fennel mixture and the olives. Serve at once.