Chicken with Fennel and Red Peppers
Elevate your weeknight dinner with this irresistible Chicken with Fennel and Red Peppers recipe! Juicy, bone-in chicken thighs are seasoned with paprika and thyme, then pan-seared to golden perfection before finishing in the oven with sweet red bell peppers and aromatic fennel. A splash of dry white wine and chicken broth creates a flavorful pan sauce that deglazes the skillet, capturing all the rich, caramelized bits for maximum flavor. With its harmonious balance of savory, sweet, and subtle anise notes from the fennel, this one-pan dish is as elegant as it is easy. Ready in under an hour, it’s perfect for a comforting yet sophisticated family meal or dinner party. Garnish with fresh parsley for a vibrant finish, and don’t forget to mop up the irresistible pan juices with crusty bread!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 large fennel bulb
- 2 medium red bell peppers
- 3 tablespoons olive oil
- 3 cloves garlic cloves
- 1 cup chicken broth
- 0.5 cup dry white wine
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels and season them with salt, black pepper, paprika, and thyme on both sides.
Trim and slice the fennel bulb into thin wedges, discarding the tough core. Slice the red bell peppers into strips. Mince the garlic cloves.
In a large oven-safe skillet or sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken thighs, skin side down, and sear for about 5 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Stir in the fennel and red peppers, cooking for 5 minutes or until they begin to soften.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Pour in the chicken broth and white wine, scraping the bottom of the skillet to deglaze the pan and incorporate the browned bits.
Return the chicken thighs to the skillet, placing them skin side up over the vegetables. Transfer the skillet to the preheated oven.
Bake for 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let it rest for a few minutes before serving. Garnish with chopped fresh parsley if desired.
Serve the chicken thighs alongside the fennel and red peppers, spooning some of the pan juices over the top for extra flavor.
Nutrition Facts
Calories |
2062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.8 g | 188% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3591 mg | 156% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 22.8 g | ||
| Protein | 118.8 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3559 mg | 76% | |
*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.
