Rating: 5 stars
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A mix of citrus, buttery olives, and spicy, oil-packed chiles punches up the flavor of braised chicken leg quarters. Toasted fennel seeds and dry sherry add a pleasant warmth to the sauce, which begs to be served with a baguette for sopping. 

February 2022


Read the full recipe after the video.

Recipe Summary

1 hr 20 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Heat oil in a 12-inch skillet over medium-high. Sprinkle chicken with 2 3/4 teaspoons salt and 1 teaspoon black pepper. Working in batches if needed, cook chicken in oil, turning occasionally, until golden brown on both sides, 8 to 12 minutes; transfer to a large plate. Add garlic head halves, cut sides down, to skillet; cook, undisturbed, until lightly browned, about 30 seconds. Transfer to plate with chicken.

  • Remove skillet from heat, and immediately add fennel seeds to drippings. Off heat, stir constantly until fragrant, about 30 seconds. Add broth, sherry, olive brine, chile oil, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Using a wooden spoon, scrape up any browned bits from bottom of skillet. Arrange chicken leg quarters, skin sides up, in skillet. Tuck browned garlic halves, fennel wedges, and orange and lemon slices in skillet around chicken. Sprinkle with olives and chiles.

  • Bring liquid in skillet to a boil over medium-high. Cover skillet tightly with aluminum foil, and transfer to preheated oven. Cook until a thermometer inserted in thickest portion of chicken registers 130°F, 35 to 40 minutes. Remove foil, and roast until chicken registers 165°F and fennel is tender, 15 to 20 minutes. Remove from oven. Sprinkle with preserved lemon peel, and garnish with fennel fronds. Serve with torn baguette.


Find Calabrian chiles at specialty grocery stores or online at gustiamo.com.

Suggested Pairing

Spicy Calabrian red: Librandi Duca Sanfelice Cirò Rosso Riserva