Ingredients Chicken Chicken Legs Citrus and Fennel Chicken with Olives and Calabrian Chiles 5.0 (8) 8 Reviews 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. By Justin Chapple Justin Chapple Facebook Instagram Twitter Title: Culinary Director at Large, Food & WineLocation:New YorkExpertise: recipe development, cookbook writing.Experience: Originally from California, Justin Chapple studied classic culinary arts at the French Culinary Institute in New York City. After working as a line cook, Justin helped to produce the Food & Wine Classic in Aspen before joining the magazine's recipe test kitchen. He then moved into the role of culinary director-at-large and continues to host "Mad Genius Tips." Justin's first cookbook, Mad Genius Tips, is filled with expert hacks and delicious recipes from the video series. His second book, Just Cook It!, features built-to-be-easy recipes inspired by his California upbringing and his work as a professional recipe developer. Food & Wine's Editorial Guidelines Published on January 19, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 1 hrs 20 mins Servings: 4 Ingredients 2 tablespoons extra-virgin olive oil 4 (12-ounce) chicken leg quarters, patted dry 3 ½ teaspoons kosher salt, divided 1 ¼ teaspoons black pepper, divided 1 garlic head, halved crosswise 1 tablespoon fennel seeds ½ cup lower-sodium chicken broth ¼ cup (2 oz.) dry sherry 1 cup jarred pitted Castelvetrano olives plus 2 tablespoons brine, divided 6 jarred whole Calabrian chiles plus 1/2 tablespoon oil from jar, divided 1 small fennel head (about 14 ounces), bulb cut through core into 3/4-inch-thick wedges, fronds reserved for garnish 4 (1/2-inch-thick) Cara Cara or navel orange slices 4 (1/2-inch-thick) lemon slices 2 teaspoons finely chopped preserved lemon peel Baguette, for serving Directions 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. Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen Note Find Calabrian chiles at specialty grocery stores or online at gustiamo.com. Suggested Pairing Spicy Calabrian red: Librandi Duca Sanfelice Cirò Rosso Riserva Rate it Print