Chicken with Fennel
Elevate your weeknight dinners with this savory and aromatic Chicken with Fennel recipe, a one-pan masterpiece that's both comforting and elegant. Juicy, golden-crisp bone-in chicken thighs pair perfectly with tender, caramelized fennel, all bathed in a luscious sauce made from dry white wine, chicken broth, and a hint of fresh lemon juice. Enhanced with fragrant thyme and garlic, this dish is packed with Mediterranean-inspired flavors and comes together in just 50 minutes. Ideal for cozy family dinners or casual entertaining, serve it hot with crusty bread to soak up every drop of the rich, herb-infused pan juices. This easy-to-make, oven-baked chicken recipe is a must-try for anyone looking for a simple yet flavorful meal option.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 medium fennel bulbs
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 cloves garlic cloves, minced
- 1 cup chicken broth
- 0.5 cup dry white wine
- 1 tablespoon lemon juice
- 4 sprigs fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Trim the fennel bulbs by cutting off the stalks and a thin slice from the base. Halve the bulbs lengthwise and slice them into 1/2-inch wedges.
Pat the chicken thighs dry with a paper towel, then season them evenly with salt and black pepper.
In a large, oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for 5-6 minutes until the skin is golden and crispy. Flip the thighs and cook for another 2 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium, then add the remaining 1 tablespoon of olive oil and the butter to the same skillet. Once melted, add the fennel wedges. Cook for 6-8 minutes, stirring occasionally, until the fennel is softened and lightly caramelized.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the white wine, scraping up any brown bits from the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly.
Add the chicken broth, lemon juice, and thyme sprigs to the skillet. Stir to combine, then return the chicken thighs to the skillet, skin-side up. Ensure the chicken sits on top of the fennel mixture so the skin stays crisp.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C).
Remove the skillet from the oven. Discard the thyme sprigs and spoon some of the pan juices over the chicken and fennel before serving.
Garnish with fresh parsley if desired, and serve hot with crusty bread or over rice to soak up the flavorful sauce.
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.8 g | 184% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 3579 mg | 156% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 22.1 g | ||
| Protein | 118.7 g | 237% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3663 mg | 78% | |
*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.
