Slow Cooked Chicken with Fennel Olives and Scallions
Tender, succulent chicken thighs are the star of this Slow Cooked Chicken with Fennel, Olives, and Scallions, a Mediterranean-inspired masterpiece perfect for an elegant dinner or comforting weeknight meal. The chicken is slow-cooked to perfection in a rich broth of dry white wine, chicken stock, and aromatics like garlic, thyme, and lemon zest, creating layers of complex flavors. Sweet, caramelized fennel, briny green olives, and tender scallions add texture and a vibrant medley of savory and fresh notes. After hours of gentle cooking, the dish culminates in a melt-in-your-mouth experience that pairs beautifully with crusty bread, creamy mashed potatoes, or fluffy rice. Whether you’re hosting or simply serving your family, this hearty yet refined recipe is bound to impress. Keywords: Slow cooked chicken, fennel and olives, Mediterranean chicken recipe, comforting chicken dish.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 medium Fennel bulb
- 6 stalks Scallions
- 0.5 cup Green olives
- 1 cup Chicken stock
- 0.5 cup Dry white wine
- 4 pieces Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Thyme sprigs
- 1 teaspoon Lemon zest
Instructions
Season the chicken thighs generously with salt and pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken thighs skin-side down for 5-7 minutes until golden brown. Flip and sear the other side for 3-4 minutes. Remove and set aside.
Thinly slice the fennel bulbs and trim the scallions, leaving the white and light green parts whole.
In the same skillet, add the garlic cloves (lightly smashed but whole) and sliced fennel. Cook for 2-3 minutes until slightly softened.
Deglaze the skillet with the dry white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
Transfer the fennel mixture to the slow cooker. Place the chicken thighs on top, skin-side up.
Add the chicken stock, green olives, thyme sprigs, and lemon zest to the slow cooker. Arrange the scallions over the top.
Cover and cook on low heat for 4 hours, or until the chicken is tender and fully cooked through.
Once done, remove the chicken thighs carefully. Optional: Broil the chicken thighs for 3-5 minutes to crisp up the skin before serving.
Serve the chicken with the fennel, scallions, and olives, spooning the flavorful cooking liquid over the top. Pair with crusty bread, rice, or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1132 mg | 49% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 5.2 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 818 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
