Crispy Braised Chicken Thighs with Olives, Lemon, and Fennel
User Reviews
5
3 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
35 mins
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Total Time
1 hr 5 mins
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Servings
6 servings
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Calories
559 kcal
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Course
Main Course
Crispy Braised Chicken Thighs with Olives, Lemon, and Fennel
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Thomas Keller's recipe for braised chicken thighs is super flavorful and impressive enough for guests.
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Ingredients
- 3 fennel bulb
- 12 chicken thighs
- kosher salt
- canola oil
- 1 cup onion coarsely chopped
- 1 tablespoon garlic finely chopped
- ¼ cup white wine such as Sauvignon Blanc, dry
- 1 cup Ascolane olives such as Cerignola, or other large green olives
- ¼ teaspoon red pepper flakes
- 4 bay leaves fresh or dried, 2 leaves
- 4 lemon zest removed with a vegetable peeler, strips
- 8 thyme sprigs
- 1 cup chicken stock
- flat-leaf parsley leaves, about ¼ cup
Instructions
- Cut off fennel stalks. Trim bottom of bulbs and peel back the layers until you reach the core; reserve the core for another use. Discard any bruised layers, and cut the fennel into 2-by-½-inch batons. You need 3 cups fennel for this recipe; reserve any remaining fennel for another use.
- Preheat oven to 375°F. Set a cooling rack on a baking sheet.
- Season chicken thighs on both sides with salt. Heat some canola oil in a large ovenproof saute pan or roasting rack that will hold all the thighs in one layer over medium-high heat. Add thighs skin-side down and brown on the skin side, about 4 minutes. Turn thighs over and cook for about 1 minute to sear the meat. Transfer to the cooling rack.
- Reduce heat to medium-low, add onion to the pan, and cook for 1 ½ minutes. Add garlic and cook for 1 minute. Cook, stirring often, until onion is translucent, about 5 minutes. Stir in fennel, turn heat up to medium, and cook, stirring often, until fennel is crisp-tender, about 10 minutes.
- Pour in wine and simmer for about 2 minutes to burn off alcohol. Stir in olives, red pepper flakes, bay leaves, lemon zest, and thyme, then pour in chicken stock. Increase heat, bring liquid to a simmer, and cook until fennel is tender, about 1 minute.
- Taste the stock and season with salt as needed. Return chicken to the pan skin-side-up, in a single layer. When the liquid returns to a simmer, transfer to the oven and cook for about 20 minutes, until chicken is cooked through.
- Turn on the broiler, and put pan under the broiler for a minute or two to crisp and brown the skin. Remove from oven, and transfer to a serving platter. Garnish with parsley leaves.
Notes
- Adapted from Ad Hoc at Home
Nutrition Information
Show Details
Calories
559kcal
(28%)
Carbohydrates
13g
(4%)
Protein
37g
(74%)
Fat
41g
(63%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
10g
(50%)
Cholesterol
140mg
(47%)
Sodium
492mg
(21%)
Potassium
1126mg
(24%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 559 kcal
% Daily Value*
| Calories | 559kcal | 28% |
| Carbohydrates | 13g | 4% |
| Protein | 37g | 74% |
| Fat | 41g | 63% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 140mg | 47% |
| Sodium | 492mg | 21% |
| Potassium | 1126mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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