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4 from 4 votes

Olive Oil Braised Chicken with Citrus, Fennel and Turmeric

Recipe slightly inspired by Jerusalem cookbook
Servings: 4 servings
Author: Samantha Ferraro


  • 2 chicken breasts
  • 3-4 chicken drumsticks
  • 2 Tb stone ground mustard
  • 2 garlic cloves chopped
  • ½ lemon zested and juiced
  • ½ orange zested and juiced
  • 1 tsp turmeric
  • Few sprigs of fresh thyme leaves removed + more for garnish
  • Salt and pepper to taste
  • 1 cup Olive Oil from Spain
  • 1 fennel bulb stems removed and cut into eighths
  • ½ lemon sliced thin
  • ½ orange sliced thin
  • 1 ½ cup chicken stock may need more if liquid reduces


  • First, pat dry chicken pieces with a paper towel and add to a large bowl. Then add mustard, garlic, turmeric, orange and lemon zest and juice and thyme leaves and salt and pepper. Massage marinade all over the chicken and place in refrigerator for at least 20 minutes.
  • Pre-heat oven to 425 F
  • Next, heat a large cast iron skillet over medium heat and add Olive Oils from Spain. Carefully add chicken to the hot cast iron and sear on each side so the outside is a deep yellow brown color, about 3 minutes on each side.
  • Once seared, add the sliced fennel, orange and lemon slices and more thyme sprigs. Season with salt and pepper if necessary and add chicken stock. Bring to a boil and then reduce to a gentle simmer and then carefully place skillet in the oven and cook for about 25 minutes, or until chicken is fully cooked inside. As chicken cooks, use a ladle to spoon braising liquid over the chicken.
  • Once chicken is done, the sauce should have thickened and fennel and citrus tender. Allow to rest for 5 minute before cutting into chicken. Serve with Greek yogurt on the side, if desired.


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