Chicken and Fennel
Elevate your weeknight dinner with this vibrant and aromatic Chicken and Fennel recipe, a Mediterranean-inspired dish bursting with flavor. Tender, golden-browned bone-in chicken thighs are roasted to perfection alongside caramelized fennel wedges, all enveloped in a luscious sauce of orange juice, dry white wine, and chicken broth. Fresh thyme and garlic infuse the dish with fragrant herbal notes, while a pop of orange zest adds brightness to every bite. With just 15 minutes of prep time and a one-skillet cooking method, this recipe combines ease with gourmet appeal. Perfect for serving to family or friends, pair this delectable dish with crusty bread or roasted potatoes to soak up the savory-sweet pan sauce.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 medium fennel bulbs
- 3 tablespoons olive oil
- 3 large garlic cloves
- 1 cup chicken broth
- 1 medium orange
- 0.5 cup dry white wine
- 4 pieces fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Rinse the fennel bulbs, trim the stalks, and slice them into 1/2-inch-thick wedges. Mince the garlic cloves and zest the orange, then cut it in half and juice it.
Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 5 minutes without moving them, until the skin is golden brown. Flip the chicken and cook the other side for another 3 minutes. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the fennel wedges and cook for 4-5 minutes, stirring occasionally, until they start to caramelize.
Add the minced garlic to the pan and cook for 1 minute until fragrant.
Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
Stir in the chicken broth, orange juice, orange zest, and fresh thyme sprigs. Bring the mixture to a gentle simmer.
Nestle the seared chicken thighs into the skillet, skin-side up, on top of the fennel mixture. Transfer the skillet to the preheated oven.
Roast for 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the fennel is tender.
Remove the skillet from the oven and let it rest for 5 minutes. Discard the thyme sprigs.
Serve the chicken thighs hot, spooning the fennel and pan sauce over the top. Garnish with extra orange zest if desired.
Nutrition Facts
Calories |
2110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.4 g | 188% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3512 mg | 153% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 33.4 g | ||
| Protein | 120.3 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 429 mg | 33% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3899 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
