Chicken and Fennel
6 to 8 chicken thighs (about 2 1/2 lb), bone in with skin
1 medium bulb fennel, halved, cut into 1/2" wedges attached to core, fronds reserved
1/2 cup oil packed sun-dried tomatoes, roughly chopped
1 medium red onion, sliced into thin wedges about 1/3" to 1/2" wedges
4 cloves garlic, smashed and peeled
3 tbsp extra virgin olive oil
3/4 tsp dried oregano
1/4 tsp crushed red pepper flakes or to taste
Kosher salt and freshly ground black pepper
1. Position a rack in the middle of the oven and preheat to 450 degrees F. Season the chicken thighs generously with salt and pepper. Heat a large ovenproof skillet over medium-high heat, add oil, and heat until simmering. Cook chicken skin side down until golden and crispy, about 8 min. Turn chicken and brown for another 2 min. Transfer chicken to a plate. Pour off 1 tbsp of the pan drippings and reserve; leave just enough oil in the skillet to evenly cover the bottom, discard the rest.
2. Add the fennel, onions, garlic, oregano, and red pepper flakes to the skillet and cook until the vegetables just begin to wilt, about 3 min. Then stir in the tomatoes.
3. Arrange the chicken, skin side up, on top of the vegetable mixture and bake, uncovered, until the chicken is cooked through, about 20 to 30 min.