INGREDIENTS
6
Chicken thighs (about 2 1/2 pounds), large skinless bone-in
1
Large or 2 small fennel bulbs (about 1 1/2 pounds)
1
Orange, zest and juice of
1 cup
Chicken broth, low-sodium
1/3 cup
Kalamata or niçoise olives, pitted
2 tbsp
Mustard, whole-grain
1 tsp
Kosher salt
1
Buttered egg noodles or rice pilaf