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Add a photoThis recipe is from Thomas Keller's Ad Hoc cookbook. I truly believe that chicken thighs are superior to chicken breasts and this recipes helps demonstrate this. The flavors are light and the chicken remains juicy throughout the preparation.
Servings: 3-6
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Ingredients
- 2 small fennel bulbs
- 6 chicken thighs, bone-in and skin on
- Salt
- 2 tablespoons canola oil
- 1/2 onion, roughly chopped
- 1 clove garlic, minced
- 1/2 cup green olives such as Cerignola
- 1/4 teaspoon red pepper flakes
- The zest of one lemon
- 1 bay leaf
- 4 fresh thyme sprigs
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- A handful of fresh parsley leafs
Directions
- Preheat oven to 375F. Set a cooling rack on top of a cookie sheet. Cut off the fennel stalks and discard the fronds. Trim off the bottom and cut the fennel in quarters. Core the fennel. Remove the layers of the fennel and chop into 1/2 inch thin slices.
- Pat chicken dry and sprinkle with salt. Heat a large oven-proof skillet to medium high heat and add canola oil. Add thighs skin side down and cook until lightly browned, about 5-10 minutes. Flip chicken and cook for another minute. Remove chicken from the pan and place on prepared cooling rack
- Reduce heat to medium low heat and pour off excess oil, you need only a teaspoon. Add onion and sauté for 1 minute. Add garlic and continue sweating, stirring regularly until onion is translucent, about 5 more minutes. Add fennel to the pan and turn heat back up to medium. Stirring frequently cook until fennel is tender but still has bite. About 10-15 minutes.
- Add olive, red pepper flakes, bay leaf and zest and cook for 1 minute. Add wine and simmer for two minutes to reduce. Add chicken stock and bring to a simmer. Barstow chicken back into the pan so it is sitting on top of fennel skin side up, and just 1/4 submerged.
- Put pan in oven and back until chicken is cooked through 20-25 minutes. Give the chicken a baste with the juices, turn on the broiler and while watching broil for an extra minute or two to get the skin extra crispy and browned. Remove thyme sprigs, stir in parsley and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 331g | |
| Recipe makes 3 servings | |
| Calories 387 | |
| Calories from Fat 240 | 62% |
| Total Fat 26.86g | 34% |
| Saturated Fat 5.14g | 21% |
| Trans Fat 0.24g | |
| Cholesterol 76mg | 25% |
| Sodium 537mg | 22% |
| Potassium 753mg | 22% |
| Total Carbs 13.11g | 3% |
| Dietary Fiber 5.0g | 17% |
| Sugars 1.15g | 1% |
| Protein 17.94g | 29% |
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