serves 4
4 bone-in, skin-on chicken thighs (I just used 3, because whatever)
coarse sea salt and freshly ground pepper
1 tablespoon olive oil or bacon fat
1 fennel bulb, cut in half lengthwise, thinly sliced crosswise, fronds reserved and coarsely chopped (if youve got them - a lot of grocery stores chop them all off before you can get to them)
1 orange, sliced into 8 wedges
2-3 tablespoons balsamic vinegar
1. Preheat oven to 450 degrees. Coat chicken with salt and pepper. Heat your fat in a cast iron or oven safe skillet over medium high heat. Place the chicken in skin side down. Cook for about 7 minutes, or until the skin is golden and crispy. Flip chicken over and put finish in the oven for about 10 - 15 minutes, depending on the size of the thighs.
2. Transfer chicken to a plate, pour off (and save, duh) all but about 2 tablespoons of the fat. Place the pan on a burner over medium heat. Add in the remaining ingredients and cook for about 7 minutes, until the fennel is just soft and the balsamic vinegar is thick and has nicely coated everything. Season to taste with additional salt and pepper, though if you gave the chicken a nice coating, you probably wont need to.
Serve the chicken on top of the fennel, squeezing the orange slices to release more of the juice. Serve some green olives alongside and top it all with the reserved fennel fronds.
source: modernpaleo
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