Chicken Thighs With Lemon & Olives
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Pre-heat the oven to 180°C/160°C Fan/350°F/Gas 4. Tip the flour onto a large plate and stir through the dried oregano. One by one, coat the chicken thighs in the flour and oregano mixture.
Heat the olive oil in a large, heavy-based casserole pan over a high heat. When hot, add the chicken thighs and brown them on all sides. Remove the thighs from the casserole and set them to one side on a plate.
Add the onion, celery and fennel to the hot casserole pan. Reduce the heat and cook gently for 5 minutes, then add the lemon slices, olives and garlic. Cook for 1 minute, then add the wine and honey. Bring the wine to a simmer and then add the chicken thighs back into the casserole, along with 150ml of water.
Place the lid on the casserole and cook the chicken in the oven for 35 minutes, then remove the lid and cook for 10 minutes more.
Sprinkle over the chopped parsley then serve with plenty of steamed broccoli tossed in sea salt and good olive oil.
The Italian Pantry by Theo Randall (Quadrille, £21.99, was £26)
Photography: Lizzie Mayson.
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