Step 1

Begin by heating olive oil in an oven safe saute pan.

Step 2

Once oil is hot, place chicken in skin side down, and cook until skin is brown and crispy, about 5-7 minutes.

Step 3

Remove chicken from pan and add in butter.

Step 4

Once melted, add garlic, shallot, and fennel. Saute until soft, about 5 minutes.

Step 5

Add flour and whisk to create a roux, about 1 minute.

Step 6

Add chicken stock, and gently whisk to make a sauce. Add salt, as needed.

Step 7

Place chicken back into pan, skin side up, nestled among the sauce and veggies, and add in cherry tomatoes and thyme.

Step 8

Bake contents at 375° F for 20 minutes until chicken is cooked through, and tomatoes have started to burst.

Step 9

This would be great served over mashed potatoes, polenta, or buttery lemon herb rice.