Serves 4

30 ml olive oil
4 chicken thighs (about 190gm each), bone in, skin on
4 baby fennel bulbs, thinly sliced lengthways
150 gm chat potatoes, very thinly sliced (2mm)
1 Spanish onion, thinly sliced
2 garlic cloves, thinly sliced
½ tsp dry chilli flakes, or to taste
400 gm canned cherry tomatoes
125 ml dry white wine
100 gm black olives, such as Ligurian
Juice of 1 lemon, or to taste
½ cup coarsely torn flat-leaf parsley
To serve: crusty bread

Method:

1. Heat olive oil in a large casserole over medium-high heat, add chicken thighs, skin-side down, and cook until browned (2-3 minutes), then transfer to a plate.

2. Add fennel, potato, onion, garlic and chilli to casserole, stir occasionally until onion is tender (3-4 minutes). Return chicken to pan skin-side up with tomato, wine and 200ml hot water, season to taste. Bring to the boil, reduce heat to low-medium, cover and simmer until chicken is tender (15-20 minutes). Stir through olives, lemon juice and parsley, check seasoning and serve immediately with bread.

Recipe source: Gourmet Traveller