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Crispy Chicken Thighs with Fennel

Crispy Chicken Thighs with Fennel

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Servings 4

Ingredients
  

  • Skin on chicken thighs
  • 2 Fennel bulbs thinly sliced
  • 3 Cloves garlic minced
  • 1 Teaspoon lemon zest
  • Juice from ½ a lemon
  • 1 Cup low sodium chicken broth
  • Fresh parsley roughly chopped
  • Fennel fronds roughly chopped
  • Salt and pepper to taste
  • Oil

Instructions
 

  • Pre-heat the oven to 350 and heat a cast iron pan over high heat.
  • Rub oil over chicken skin and season liberally with coarse salt and pepper.
  • When the pan starts to smoke, place the chicken in skin side down and do not touch them. Let the chicken sear for at least 5 minutes or until golden brown and crispy.
  • Remove the chicken from the pan and place on a plate skin side up. Set aside.
  • Lower the heat to medium low and add the sliced fennel to the pan along with a pinch of salt and stir occasionally until the fennel starts to soften. About 5 minutes. Add the garlic and stir, being careful not to let it burn. About 1 minute. Add the lemon zest and juice and stir. Add chicken broth and half the parsley and bring to a simmer.
  • Nestle the chicken back into the pan skin side up and place in the oven for 30-40 minutes until cooked through.
  • Remove the pan from the oven, garnish with the rest of the parsley and fennel fronds and serve with lemon wedges.
Keyword braised chicken, chicken thighs, fennel
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