Here’s a family meal that can keep you eating primal any night of the week. It’s an old-fashioned skillet supper that you can set on a trivet right at the table. Save those fennel stems and fronds in a sealed bag in the freezer to use in your next batch of bone broth.
2 tablespoons toasted sesame oil
4 (5-ounce) organic free-range bone-in chicken thighs
1 small yellow or white onion, chopped
1 small fennel bulb, trimmed of its fronds and stems, then chopped
1 medium lemon, thinly sliced and seeded
1/3 cup pitted black olives
1 teaspoon fennel seeds
2 (4-inch) fresh rosemary sprigs
1/2 cup Primal Bone Broth (page 209), preferably chicken bone broth, or packaged/organic free-range gluten- and MSG-free chicken broth
1/2 teaspoon Himalayan or Celtic sea salt
1/2 teaspoon ground black pepper
1. Position the rack in the center of the oven; heat the oven to 375°F.
2. Melt the oil in a large, oven-safe skillet set over medium-high heat. Add the chicken and brown well, turning once, about 4 minutes. Transfer the chicken to a plate.
3. Add the onion and fennel; cook, stirring often, for 4 minutes, or until softened. Add the lemon, olives, and fennel seeds. Cook about 20 seconds, or until fragrant.
4. Return the chicken to the skillet. Tuck the rosemary sprig into the sauce. Pour the broth over the dish; sprinkle with the salt and pepper. Set in the oven and bake for 20 minutes, or until the chicken is tender and cooked through. Cool for 5 minutes before serving.