on Friday and it was delicious. I used bone-in, skin-on legs and thighs, so after browning them I covered them and cooked them through slowly, then continued the recipe. It's a very pretty dish with the cherry tomatoes and two colors of olives. I made braised rice to soak up the juices. Thanks!http://www.finerkitchens.com/swap/forum1/43144_Rec_Chicken_with_Fennel_and_Olives