Crispy Braised Chicken with fennel and olives [TK]

This is a late post from dinner I made this past Saturday. It's my first Thomas Keller recipe and my first time cooking with actual fresh fennel. I've been wanting to ever since I caught the 'fennel challenge' Iron Chef episode. Everything looked so good. And I do like using ground fennel. It was really good but, unfortunately, I only had 1 fennel...stalk? I'm not sure what you call them. I needed 3. I also used split chicken breasts cause that's what I had, as opposed to thighs.
You need:
Chicken thighs, skin on
2-3 fennel stalks/bulbs/whatever
~ 1 cup large green olives
8 sprigs of fresh thyme
3 strips of lemon zest
1 onion, chopped
1 cup chicken stock
garlic
1/4 cup white wine
bay leaf
red pepper flake
canola oil
parsley to garnish

You just use the fennel bulb for this recipe, so you can retain the core, stalks, and fronds for later use. To prepare, chop of the stalks and bottom of the bulb. Peel away the outer layers down to the core. Cut the outer layers into ~2X1 cm strips.
Heat the canola oil in an ovenproof pan large enough to fit the chicken in a single layer on the stove on medium-high heat. Add the chicken, skin side down, and brown for ~4 min. Turn and brown on the other side for ~1 min. And use tongs or something instead of grabbing it with your hand like I did cause it still kind of hurts 3 days later. Remove chicken and set aside.
Turn the heat down to med-low and add the onion. Fry til translucent, ~4 min. Add the garlic and cook for 1 minute. Add the fennel and increase heat to medium. Cook for about 10 minutes.
Add white wine and cook for 2 minutes to cook off the alcohol.
Add olives, red pepper flake, thyme, bay leaf, lemon zest, and chicken stock. Season with s/p and bring up to a simmer. Taste the stock and season as necessary.
Add the chicken, skin-side up, in a single layer and place pan in the oven at 375F. cook til chicken is done, ~20-30 min. Turn on broiler for a couple minutes to crisp the skin a little more. Remove pan from oven. Garnish w/ parsley. Let cool. Feast.