Crispy braised chicken thighs

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.

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