1 large Fennel Bulb, stalks discarded, bulb halved and cut into 8 wedges through core
4 Garlics, cloves, minced
2 tsp. grated Lemon Zest
1½ tbsp. Lemon Juice
1 tsp. Ground Coriander
½ tsp. Italian Red Pepper Flakes
½ cup dry White Wine
1 cup pitted large brine-cured Green Olives, halved
¾ cup Chicken Broth
1 tbsp. Honey
2 tbsp. chopped fresh Parsley
Instructions
Adjust oven rack to middle position and heat oven to 300 degrees. Place ½ cup chickpeas in bowl and mash to coarse puree with potato masher; set aside.
Pat chicken dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium high heat until just smoking. Place thighs, skin side down, in pot and cook until skin is crisped and well browned, 8 to 10 minutes. Transfer thighs, skin side up, to plate.
Pour off all but 2 tablespoons fat from pot. Arrange fennel cut side down in pot and sprinkle with ¼ teaspoon salt. Cover and cook over medium heat until lightly browned, 3 to 5 minutes per side. Add garlic lemon zest, coriander, and pepper flakes and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook until almost evaporated, about 2 minutes.
Stir in olives, broth, honey, mashed chickpeas, lemon juice, and remaining whole chickpeas and bring to simmer. Nestle thighs into pot, adding any accumulated juices and keeping skin above surface of sauce. Transfer pot to oven and cook, uncovered, until fennel is tender and chicken registers 195 degrees, about 1 hour. Sprinkle with parsley and serve.