Here's What You'll Need
olive oil, chicken thighs, fennel, onion, shallots, garlic, salt, black pepper, chicken stock, heavy cream, sherry vinegar, lemon, oregano
Season chicken on both sides with salt and pepper. Heat olive oil in a skillet. When hot, add half of the thighs and cook for 4 minutes per side. Transfer to a plate, repeat with remaining thighs.
Add fennel, onion, and shallot to the skillet. Season with salt and pepper, stir, then add garlic, oregano, and lemon zest. Stir well. Cook for 6-8 minutes, then add chicken stock, heavy cream, and sherry vinegar. Bring to a boil.
Return chicken to the pan, toss to coat both sides with sauce. Cover skillet tightly, simmer until chicken reaches an internal temp. of 165 F, about 6-9 minutes.
Finish with a squeeze of fresh lemon juice, then serve with chopped fresh parsley or chives and a pinch of flaky sea salt.