Braised Chicken Thighs with Grapes and Fennel
User Reviews
4
10 reviews
Good
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
-
Servings
4
-
Calories
4841 kcal
-
Course
Main Course
-
Cuisine
Mediterranean
Braised Chicken Thighs with Grapes and Fennel
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Inspired by the Penedès wine region's yearly grape harvest, this comforting fall dinner turns simple braised chicken thighs into an elegant feast. Serve with something to soak up the delicious sauce, which is infused with white wine, thyme, garlic, and the grapes' natural sweetness. I love potatoes, but rice or your favorite grain would also work well.
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Ingredients
- 2 fennel bulb about 1 pound
- 2 cups grape red, seedless
- 4 chicken thigh about 2 pounds, bone in, skin on
- 2 tablespoons extra virgin olive oil (divided)
- 1 teaspoon kosher salt (divided)
- black pepper freshly ground
- 2 garlic minced, cloves
- 1 teaspoon thyme fresh leaves
- 1/4 cup white wine dry
- 1/4 cup chicken stock
Instructions
- Get ready: Preheat the oven to 425°F
- Slice the fennel bulb into wedges. Trim off the long green stems from the fennel bulbs as well as the very bottom root. Slice each white bulb in half lengthwise from the stem to the root. Place each half cut side-down on your cutting board, then slice lengthwise into 1/2-inch-thick wedges.
- Make a bed for the chicken. Add the fennel wedges and grapes to a 9x13-inch baking dish. Toss with half the olive oil, 1/4 of the salt, and a few grinds of black pepper.
- Season the chicken: Add the chicken to a large bowl, along with the remaining olive oil, salt, garlic, thyme, and a good grind of black pepper. Use your hands to coat the chicken with the aromatics, pushing them under the skin.
- Bake: Nestle the chicken, skin side up, among the fennel and grapes. Pour in the white wine and chicken stock along the sides, avoiding moistening the chicken skin. Bake for 40 minutes, or until the internal temperature reaches 175°F. If desired, during the last two minutes of cooking, turn your oven to broil to crisp up the skin.
- Serve: Serve immediately, spooning the juices over the chicken.
Notes
- our shop
- to browse quality Mediterranean ingredients including the
- olive oil
- used in this recipe.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
- To make this alcohol free: Substitute the white wine with 2 tablespoons of sherry vinegar and 1/4 cup of extra chicken stock.
Nutrition Information
Show Details
Calories
484.1kcal
(24%)
Carbohydrates
23.8g
(8%)
Protein
25.9g
(52%)
Fat
31.5g
(48%)
Saturated Fat
7.6g
(38%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
15.2g
(76%)
Trans Fat
0.1g
(5%)
Cholesterol
141.6mg
(47%)
Sodium
760.6mg
(32%)
Potassium
957.4mg
(20%)
Fiber
4.4g
(18%)
Sugar
16.5g
(33%)
Vitamin A
343.2IU
(7%)
Vitamin C
17.7mg
(20%)
Calcium
83.5mg
(8%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 4841 kcal
% Daily Value*
| Calories | 484.1kcal | 24% |
| Carbohydrates | 23.8g | 8% |
| Protein | 25.9g | 52% |
| Fat | 31.5g | 48% |
| Saturated Fat | 7.6g | 38% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 15.2g | 76% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 141.6mg | 47% |
| Sodium | 760.6mg | 32% |
| Potassium | 957.4mg | 20% |
| Fiber | 4.4g | 18% |
| Sugar | 16.5g | 33% |
| Vitamin A | 343.2IU | 7% |
| Vitamin C | 17.7mg | 20% |
| Calcium | 83.5mg | 8% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
10 reviews
Good
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