-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.