One-Pan Lemon-Braised Chicken Thighs with Chickpeas and Fennel

Name: One-Pan Lemon-Braised Chicken Thighs with Chickpeas and Fennel
Yield: Serves 4
Ingredients: 2 (15-ounce) cans, chickpeas, rinsed; 6 (5- to 7-ounce) bone-in, chicken thighs, trimmed; , Salt and pepper; 1 tablespoon, olive oil; 1 large, fennel bulb, stalks discarded, bulb halved and cut into 1/2-inch-thick wedges through core; 4 , garlic cloves, minced; 2 teaspoons, grated lemon zest plus 1 1/2 tablespoons juice; 1 teaspoon, ground coriander; 1/2 teaspoon, red pepper flakes; 1/2 cup, dry white wine; 1 cup pitted large brine-cured, green olives, halved; 3/4 cup, chicken broth; 1 tablespoon, honey; 2 tablespoons, chopped fresh parsley; 1 , baguette, sliced

Main Courses
Vegetables
Beans
Chicken

By Christie Morrison ･ Appears in Cook's Country April/May 2016

Most braised dishes build flavor through long cooking in a covered vessel. We wanted to get to the flavor faster.

SERVES 4

TIME 1½ hours

One-Pan Lemon-Braised Chicken Thighs with Chickpeas and Fennel

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