Fennel, chicken thighs, salt, canola oil, onion, garlic, white wine, Ascolane olives, red pepper flakes, bay leaves, lemon zest, thyme sprigs, chicken stock, and parsley.
I used my cast iron pan. It was the first time I used my stove three ways…searing/simmering on the stovetop, baking in the oven, and crisping the skin in the broiler. MMMMM. Recipe courtesy of Thomas Keller’s Ad Hoc.