Everything I cook from Thomas Keller's latest book Ad Hoc at Home is scrumdelicious! I've now cooked about 15 of the 200 some recipes so that's pretty good odds so far. In fact i would love to challenge anyone who can't complete any of these recipes. All of the recipes in Ad Hoc are attainable for even the most novice of home chefs.
The Crispy Braised Chicken Thighs is no exception. Its a super simple autumn dish that will please anyone that tastes it. The flavours smack of summer, which is a great mood lifter when the weather is less than summer-like.
What is there not to like? Crispy skinned chicken on a bed of soft braised fennel, onions and olives. The sauce is scented with lemon, bay and thyme with a small hit of chili.
How its done
First up the Mise-en-place. Cut off the fennel stalks. Trim the bottom of the bulbs and peel back the layers until you reach the core cut the fennel into 2-by- 1/2 -inch batons. Chop the onion and finely chop the garlic set aside. Peel the skin from a lemon and reserve. 
Season the chicken thighs on both sides with a pinch of maldon salt. Heat a bit of oil in a large ovenproof saute or roasting pan (I had to do the start n' switch method, start in the saute pan then finish in the roaster). Add the thighs skin side down cook for about 8 minutes, until crispy and golden. Turn the thighs over and cook for about 2 minute to sear the meat. 
Remove from the pan and reserve.
Reduce the heat to medium-low, add the onion to the pan, and cook for 1 1/2 minutes. Then add the garlic and cook for 1 minute. Cook until the onion is translucent but not browned, this will take about 5 minutes.
Then stir in the fennel batons, turn the heat up to medium and saute the fennel until, as Keller puts 'is crisp-tender'. I interpreted it as not limp, but not crudites. 
Pour in the wine and simmer to burn off the alcohol. Stir in the olives, chili flakes, bay leaves, lemon zest and thyme. Increase the heat, bring the liquid to a simmer. 
Gratituous Chili Shot!
Return the chicken to the pan, skin side up, in a single layer.
When the liquid returns to a simmer, transfer to the oven and cook for about 20 minutes, until the chicken is cooked through.
Turn on the grill and grill for a minute or two to crisp and brown the chicken skin. Remove from the oven and serve
