Go Back
+ servings
Tomato Fennel Braised Chicken Thighs

Tomato Fennel Braised Chicken Thighs

Tomato Fennel Braised Chicken Thighs. This deeply flavoured Tomato Fennel Braised Chicken Thighs recipe, slow cooks for a couple of hours but takes just minutes to prepare. It's a perfect family comfort food meal.
Course Dinner
Cuisine Italian Inspired
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings 4 to 6 servings
Author Barry C. Parsons


  • 2-3 pounds boneless skinless chicken thighs
  • Salt and pepper to season chicken
  • Flour for dredging chicken
  • 4 tbsp olive oil
  • 2 cups chicken stock
  • 6 large ripe tomatoes or 3 ½ cups diced canned tomatoes, diced
  • ½ large bulb fennel or one small bulb, diced small
  • 4 cloves minced garlic
  • 1 large red onion diced
  • 1 tbsp dried oregano
  • ¼ tsp chili flakes optional
  • 1 ½ tbsp brown sugar
  • ½ tsp salt
  • ½ tsp freshly ground black pepper


  1. Heat olive oil in a large skillet over medium heat.
  2. Season chicken thighs with salt and pepper and then dredge them in plain flour.
  3. Brown the chicken thighs on both sides.
  4. Deglaze the pan with the chicken stock, making sure to loosen any browned bits from the bottom of the pan.
  5. In a covered roasting pan toss together the remaining ingredients except for the chicken stock.
  6. Add the browned chicken thighs on top of the vegetables and pour the chicken stock over everything.
  7. Cover and roast at 300 degrees F for about 1½ to 2 hours or until most of the liquid has cooked off and the chicken is tender and falling apart.
  8. To serve, you can either spoon the vegetables over rice or pasta or, if you prefer, process them slightly in a foods processor or, in the pan with an immersion blender, to make a sauce as is shown in the photo.