Chicken with Fennel
A flavorful and aromatic dish showcasing tender chicken paired with the subtle anise notes of fennel, perfect for a comforting meal.
Nutrition
Calories: 380cal
Carbohydrate: 8g
Protein: 24g
Fat: 27g
Cholesterol: 100mg
Sodium: 350mg
Difficulty Level: easy
15 min Prep
45 min Cook
1 hr Total
4 Servings
Ingredients
- 2 tablespoons olive oil
- 4 bone-in chicken thighs
- Salt and pepper to taste
- 1 large fennel bulb, thinly sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fennel seeds
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat.
- Season the chicken thighs with salt and pepper on both sides.
- Place the chicken thighs, skin-side down, into the skillet. Cook for about 5-7 minutes, or until the skin is crispy and golden brown. This step renders fat and provides flavor.
- Flip the chicken thighs and cook the other side for 3 minutes.
- Remove the chicken from the skillet and set aside on a plate. It’s okay if they’re not fully cooked at this point.
- In the same skillet, add the remaining tablespoon of olive oil and reduce the heat to medium. Add the fennel slices and onion, sautéing until they begin to soften, about 5 minutes.
- Add the minced garlic, stirring until fragrant, about 1 minute. Be careful not to burn the garlic.
- Pour in the chicken broth and lemon juice, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. This deglazing step adds depth to the dish.
- Stir in the fresh thyme leaves and fennel seeds. Return the chicken thighs to the skillet, skin-side up. Make sure they are nestled into the fennel and onion mixture.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and registers an internal temperature of 165°F (74°C).
- Carefully remove the skillet from the oven using oven mitts—this is essential because the skillet handle will be hot.
- Allow the dish to rest for 5 minutes before serving. This helps the juices redistribute in the chicken.
- Sprinkle with fresh parsley just before serving for a burst of color and freshness.
