Citrusy Chicken w/Fennel & Olives

Fennel three ways for extra protection.

chicken leg quarters
olive oil
salt and pepper
fennel bulb, sliced, fronds reserved
1 orange, sliced
1 lemon, rind grated for garnish, then sliced
1/2 cup sliced olives (any kind: green, black, kalamata, castralevano)
1 tbsp minced garlic
1 cup chicken broth
1/2 cup white wine
1/4 cup olive brine (juice from jar)
1 tsp dried fennel seeds
red pepper flakes (I used my favorite Flatiron Pepper Co “sweet heat”)

Side of plain rice. There will be sauce!

Gather and prep ingredients. Heat oil in large skillet with lid. Pat chicken dry and hit it with some salt and pepper. Fry both sides for 7 minutes each and then remove from pan, reserving oil. Add dried fennel to pan and fry for 30 seconds and then deglaze with broth, white wine, and olive brine, scraping bottom of pan. Add red pepper flakes, salt and pepper, and stir well. Nestle chicken into sauce and then top with sliced fennel, orange, and lemon, plus olives and garlic. Reduce heat to simmer. Cover and cook for 30 minutes. Serve atop bed of rice. Drizzle sauce over and garnish with fennel fronds and grated lemon. Pair with more white wine!