Chicken Thighs with Fennel
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6
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Calories
701 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Thighs with Fennel
Description
This recipe begins by aggressively seasoning the chicken thighs before searing them in olive oil to develop a browned crust. The cooking pan is then used to soften fennel slices, onions, and garlic, building flavorful layers. Adding dry white wine deglazes the pan, lifting browned bits for richness, which then reduces to concentrate flavor.
After returning the chicken along with halved cherry tomatoes to the pan and sprinkling reserved fennel fronds and parsley, the dish braises in a low oven, allowing connective tissue in the dark meat to tenderize thoroughly and meld with the aromatic vegetables. This slow, moist heat cooking yields juicy chicken and softened fennel and tomatoes with a harmonious balance between savory, sweet, and fresh herbal elements.
The dish pairs well with side grains or potatoes that can absorb the braising juices. Practical tips include monitoring moisture during braising to avoid drying and using dry white wines like Pinot Grigio or un-oaked Chardonnay, or low-sodium chicken stock as a substitute. Leftovers store well refrigerated and reheat gently to maintain texture.
Ingredients
- 1/2 cup extra virgin olive oil divided
- 4 pounds chicken thigh boneless, skinless
- 1 large fennel sliced, reserve fronds
- 1 medium onion sliced
- 4 cloves garlic sliced
- 24 ounces cherry tomato halved, note: 24 ounces = 2 dry pints
- 1/2 cup white wine dry
- salt to taste
- black pepper to taste
- 1/4 cup flat-leaf parsley minced, Italian
Instructions
- Preheat your oven to 325f and season chicken thighs aggressively with salt and pepper on both sides.
- Heat a large pan to medium heat and coat with a couple of tablespoons of olive oil. Pat chicken pieces dry right before placing them into the pan making sure not to overcrowd. Sear ~3 minutes per side or until browned and set chicken pieces aside. Work in batches.
- To the same pan add the fennel and cook for 5 minutes or until softened. If the pan is dry add a bit more olive oil. Add in the onions and garlic and cook for 2-3 minutes longer.
- Turn heat to high and add in the wine. With a wooden spoon scrape the bottom of the pan to remove all the brown bits. Boil until the wine almost evaporates (about 2-3 minutes) then turn off the heat.
- Place all of the chicken and cherry tomatoes into the pan. Sprinkle the fennel fronds on top and drizzle a couple more tablespoons of extra virgin olive oil all over.
- Braise the chicken thighs at 325f for 45-60 minutes or until the internal temperature of the chicken reaches 175f or higher. The chicken can be broiled for the last 2-3 minutes if desired to crisp it up on top. Sprinkle the parsley on top and mix together. Enjoy!
Notes
- Add water if needed during braising to keep the mixture moist, though fennel and tomatoes typically release enough liquid.
- Cook chicken thighs to an internal temperature of around 175°F to break down connective tissue for a tender texture.
- Use dry white wines such as Pinot Grigio, Sauvignon Blanc, or un-oaked Chardonnay; low-sodium chicken stock can replace wine if preferred.
- Store leftovers refrigerated for up to 3 days and reheat gently on stovetop or microwave on medium-low heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 701 kcal
% Daily Value*
| Calories | 701kcal | 35% |
| Carbohydrates | 10.2g | 3% |
| Protein | 55.2g | 110% |
| Fat | 45.7g | 70% |
| Saturated Fat | 13.4g | 67% |
| Cholesterol | 253mg | 84% |
| Sodium | 642mg | 27% |
| Potassium | 485mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3.9g | 8% |
| Calcium | 93mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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