Chicken Thighs with Tomato and Fennel
Elevate your weeknight dinners with this flavorful and comforting recipe for Chicken Thighs with Tomato and Fennel. Juicy, golden-crispy chicken thighs are simmered in a vibrant sauce of sweet cherry tomatoes, aromatic fennel, and fragrant thyme, infused with the tangy depth of dry white wine and chicken stock. This one-pan wonder is both hearty and elegant, making it perfect for casual family meals or intimate dinner parties. Fresh lemon zest and parsley provide a bright finishing touch, while the option to serve it alongside crusty bread or fluffy rice makes this dish endlessly versatile. Ready in just over an hour, it’s an impressive and satisfying meal with minimal cleanup required. Perfect for fans of Mediterranean-inspired flavors!
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 1.5 teaspoons Salt
- 1 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 piece Large fennel bulb
- 4 pieces Garlic cloves
- 2 cups Cherry tomatoes
- 1 cup Dry white wine
- 1 cup Chicken stock
- 4 pieces Fresh thyme sprigs
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Lemon zest
Instructions
Preheat a large skillet or Dutch oven over medium-high heat.
Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper.
Add the olive oil to the skillet and heat until shimmering. Place the chicken thighs, skin-side down, in the skillet. Cook for 5-7 minutes, or until the skin is golden and crispy. Flip and cook for an additional 3-4 minutes. Remove the chicken from the skillet and set aside.
Trim the fennel bulb, removing the stalks and fronds (save some fronds for garnish). Thinly slice the bulb.
Lower the heat to medium. Add the sliced fennel to the skillet and sauté for 4-5 minutes, or until starting to soften.
Mince the garlic cloves and add them to the skillet. Cook for 1 minute, stirring frequently, until fragrant.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes, allowing them to soften and release their juices.
Deglaze the skillet with the dry white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes.
Add the chicken stock, remaining 1/2 teaspoon of salt, and fresh thyme sprigs to the skillet. Stir to combine.
Return the chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover, and let simmer for 30 minutes, or until the chicken is cooked through and tender.
Uncover the skillet and simmer for an additional 5-7 minutes to slightly thicken the sauce.
Garnish with chopped parsley, lemon zest, and reserved fennel fronds before serving. Serve hot with crusty bread or over rice.
Nutrition Facts
Calories |
2752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.5 g | 240% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 4484 mg | 195% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 21.4 g | ||
| Protein | 182.4 g | 365% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 4020 mg | 86% | |
*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.
