Braised chicken comes in handy when you’re tired of simply roasting and frying. Braising chicken is quite simple method to master and I hope you will enjoy this oven-braised dish!

Ingredients for 6 servings

8 chicken thighs, skin-on and bone-in, about 3 1/2 pounds
½ tsp paprika
6 garlic cloves, smashed
salt and pepper to taste
½ tsp fennel seeds, crushed
1 tbsp rosemary
1 tbsp olive oil
2 lemons, cut in 6
1 cup olives
1 cup chicken stock
3 tbsp chopped parsley

Dry chicken thighs with paper towels. Arrange thighs in a baking dish then season them with salt and pepper to taste. Add paprika, fennel, rosemary and garlic then drizzle the olive oil and rub the thighs on all sides with the seasoning. Throw in the lemon cuts. Leave to marinate for 20 minutes.

Heat oven at 200C. Put the dish in and let it roast for 20 minutes, until the skin gets golden brown. Take the dish out and add the olives and the chicken broth. This time cover the dish and put it back in the oven for 1 hour or until the meat gets tender.

Once it’s done, arrange everything on a platter. Use the pan juices to drizzle over the chicken and sprinkle parsley over. Serve with polenta or baked potatoes.