Poulet La Fenouil Chicken Baked with Fennel
Transform your dinner table with the rich, aromatic flavors of Poulet La Fenouil, a French-inspired dish of chicken baked with fennel. This elegant yet approachable recipe features crispy, golden-brown chicken thighs nestled alongside caramelized fennel wedges, all infused with a luscious medley of dry white wine, garlic, zesty lemon, and fresh herbs like thyme and rosemary. Perfectly roasted in the oven, this one-skillet wonder delivers tender, juicy chicken and a vibrant, savory-sweet flavor profile that's sure to impress. Ideal for a cozy family meal or a sophisticated dinner party, this dish pairs beautifully with crusty bread or roasted potatoes. Explore the art of slow-baked flavors with this simple yet show-stopping recipe that brings a touch of Provence to your kitchen.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 medium fennel bulbs
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic cloves
- 1 large lemon
- 0.5 cup dry white wine
- 0.5 cup chicken stock
- 6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C).
Trim the fennel bulbs by cutting off the stalks and fronds. Slice each bulb into 1/2-inch thick wedges.
In a large oven-proof skillet or roasting dish, heat 2 tablespoons of olive oil over medium heat.
Season the chicken thighs on both sides with salt, black pepper, and, if desired, crushed red pepper flakes.
Place the chicken thighs skin-side down in the skillet and sear for 4-5 minutes, or until the skin is golden brown and crispy. Flip the chicken over and cook for an additional 2 minutes. Remove the chicken and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the fennel wedges and cook for 5-7 minutes, stirring occasionally, until they begin to caramelize.
Add the garlic cloves to the skillet and cook for another 1-2 minutes until fragrant.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom. Let the wine reduce for about 2 minutes.
Add the chicken stock and stir to combine. Squeeze the juice of one large lemon over the skillet, then nestle the lemon halves in the mixture.
Return the chicken thighs to the skillet, placing them skin-side up on top of the fennel and liquid.
Scatter the thyme and rosemary sprigs over the chicken and fennel.
Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the dish rest for 5 minutes. Discard the herb sprigs and lemon halves before serving.
Serve the chicken and fennel with a drizzle of the pan juices, and pair with crusty bread or a side of roasted potatoes.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 596 mg | 26% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.2 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 769 mg | 16% | |
*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.
