Braised Chicken Thighs with Olives & Root Vegetables

This is a lovely hearty recipe for a cold winter's night. The olives give a surprising amount of flavour to the finished dish. Try to buy free-range chicken thighs as they offer great value and have a much better flavour.
serves 4-6


1 teaspoon paprika
1 teaspoon dried sage
2 teaspoons dried rosemary
8 skinless chicken thighs, well-trimmed of excess fat (still on the bone)
1 tablespoon oil
1 fennel bulb, trimmed and thinly sliced (fronds reserved to garnish)
6 carrots, thinly sliced
600ml chicken stock (use one with no/low amounts of onion and garlic, and choose gluten free stock if coeliac)
2 tablespoons tomato puree
500g baby new potatoes, cut into halves or quarters (depending on size)
100g carton pitted green olives
Sea salt and freshly ground black pepper


Mix the paprika with the sage and rosemary in a shallow dish and season with a pinch of salt and plenty of pepper. Use this to lightly coat the chicken thighs.
Heat a large heavy-based pan or casserole on the hob over a medium heat. Add the oil and add the seasoned chicken thighs, presentation side down. Cook for a couple of minutes, then turn over with tongs and cook for another minute until sealed and lightly golden. Transfer to a plate.
Add the fennel and carrots to the pan with the tomato puree. Pour in the stock, scraping the bottom to remove any sediment. Stir in the potatoes and olives, then using tongs put the chicken on top. Cover and cook on a low heat for 1 hour or until the chicken and potatoes are completely tender.
Arrange the braised chicken thighs with olives.

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