Cut off the fennel stalks. Trim the bottom of the bulbs and peel back the layers until you reach the core; reserve the core for another use.

Discard any bruised layers, and cut the fennel into 2 - by - 1/2 inch batons. You need 3 cups fennel for this recipe; reserve any remaining fennel for another use.

Preheat the oven to 190ºC. Set a cooling rack on a baking sheet.

Season the chicken thighs on both sides with salt. Heat some canola oil in a large ovenproof sauté pan or roasting pan that will hold all the thighs in one layer over medium high heat.

Add the thighs skin side down and brown on the skin side, about 4 minutes. Turn the thighs over and cook for about 1 minute to sear the meat. Transfer to the cooling rack.

Reduce the heat to medium low and add the onion to the pan and cook for 1 1/2 minutes. Add the garlic and cook for 1 minutes. Cook, stirring often, until the onion is translucent, about 5 minutes.

Stir in the fennel, turn the heat up to medium and cook, stirring often, until the fennel is crisp and tender about 10 minutes.

Pour in the wine and simmer for about 2 minutes. Stir in the olives, red pepper flakes, bay leaves, lemon zest, and thyme, then pour in the chicken stocks.

Increase the heat, bring the liquid to a simmer, and cook until fennel is tender about 1 minutes.

Taste the stock and season with salt as needed. Return the chicken to the pan skin side up in a single layer.

When the liquid return to a simmer, transfer to the oven and cook for about 20 minutes, until the chicken is cooked through.

Turn on the broiler and put the pan under the broiler for a minutes or two to crisp and brown the chicken skin.

Remove from the oven and transfer to a serving platter. Garnish with a parsley leaves.