-Heat 2 TBS olive oil in large skillet over medium-high heat.

-Sprinkle 2 pounds of skinless boneless chicken thighs with salt and pepper.

-Working in batches, cook chicken until lightly browned on the outside, about 4 minutes total, adding more oil as needed.

-Transfer to platter, reserve skillet and add the following:

1 chopped fennel bulb

3 cloves minced garlic

4 TBS minced basil

-Sauté until onion is soft, scraping up browned bits, about 4 minutes.

-Add the following:

1 pound shelled fava beans

3-4 chopped sweet peppers

3-4 chopped tomatoes

1 cup dry white wine

-Return chicken to skillet.

-Cover and simmer over medium-low heat 30 minutes.

-Uncover; cook until chicken is tender and sauce is reduced, about 15 minutes more.

-Season with sea salt and freshly ground black pepper.