1/2 cup extra virgin olive oil, divided
1 4lb chicken, cut into 10 pieces, washed and patted dry
1 large yellow onion, finely sliced
1 small fennel, finely sliced
1 red bell pepper, chopped into strips
2 teaspoons sweet paprika
1 24.7oz bottle Toscanini crushed tomatoes
1 preserved lemon, chopped into small pieces or 1 lemon, juiced
1 cup pitted green castelvetrano olives or pitted green olives, rinsed
1 bunch cilantro, roughly chopped
1 cup white wine
Warm 1/4 cup olive oil over medium heat in a wide and deep skillet.
Place chicken pieces skin down and sauté for about 3 minutes until skin is golden. Flip chicken and sauté for 7 minutes. Set aside.
Warm remaining olive oil in the skillet. Add onions and sauté until translucent.
Add the fennel and red pepper and sauté for 2 minutes.
Place chicken over the vegetables.
Sprinkle paprika over the chicken, then add the crushed tomatoes.
Add the preserved lemon. If using lemon juice, add 1 teaspoon salt.
Cover the skillet, reduce heat and simmer for 20 minutes.
If sauce appears too thick add 1/2 cup warm water.
Add cilantro and white wine, cover and simmer for another 20 minutes.
Serve with rice or roasted potatoes.