This recipe is inspired by the ancient Gallo-Roman cook Apicius. The chicken thighs are braised until tender in a flavorful broth tantalizing with lovage and fennel. The sauce, tingling with the tartness of wine vinegar and the richness of olives, is delicately balanced by the sweetness of cherry tomatoes and onions. An exquisite supper dish sure to impress your dinner guests.
Preparation time
60 minutes
Total time
180 minutes
Difficulty
expert
Servings
4
Meal
supper
Calories
650
Carbohydrates
30
Fat
40
Protein
45
Ingredients
4 chicken thighs
1 cup wine vinegar
1 cup white wine
1 cup cherry tomatoes
2 onions
3 cloves garlic
1 teaspoon fennel seed
1/2 cup olives
1 cup chicken broth
1 tablespoon peppercorns
4 leaves lovage
2 tablespoon olive oil
1 tablespoon flour
salt and pepper to taste
Instructions
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1. Heat the olive oil in a large pot over medium heat. Pat the chicken thighs dry, season with salt and pepper, and sear each side until golden brown.
2. Remove the chicken from the pot and set aside. Saute the onions and garlic until translucent.
3. Deglaze the pot with wine vinegar and white wine.
4. Add the chicken thighs back to the pot, along with the cherry tomatoes, fennel seeds, peppercorns, and olives.
5. Pour in the chicken broth, and bring the mixture to a boil.
6. Once boiling, reduce heat to low and cover the pot. Allow it to simmer for 1.5 hours.
7. After simmering, remove the chicken and set it aside. Stir in the flour to thicken the sauce.
8. Serve the chicken with sauce, garnished with fresh lovage leaves.
Key ingredients