Chicken Marbella Skillet with preserved lemon

Method

1. Gather and prep everything first: chicken thighs, olive oil, garlic and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Add the chicken marbella and let it one-pan, undisturbed, so it takes on real color before you stir.
4. Fold in the garlic and season generously; give everything a minute to come together.
5. Pour in the white wine, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with a handful of herbs and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.