Provencal Chicken and Fennel
Delight your taste buds with the rustic elegance of Provencal Chicken and Fennel, a dish that brings the flavors of southern France straight to your table. Juicy, golden-brown chicken thighs are seared to perfection and then simmered in a fragrant medley of caramelized fennel, onions, garlic, and herbes de Provence. A splash of dry white wine, savory chicken stock, and tangy diced tomatoes create a rich, aromatic sauce, further enhanced by the briny depth of kalamata olives and bright notes of lemon zest. Finished with fresh thyme and parsley, this one-pan wonder is as soothing as it is sophisticated. Serve with crusty bread or roasted potatoes to soak up every last drop of the flavorful sauce. Perfect for weeknight dinners or elegant entertaining, this French-inspired chicken recipe is sure to impress.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 large fennel bulb, sliced
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic cloves, minced
- 1 cup dry white wine
- 1 15-ounce can diced tomatoes (canned, with juice)
- 1 cup chicken stock
- 1 tablespoon herbes de Provence
- 0.5 cup kalamata olives, pitted and halved
- 4 sprigs fresh thyme sprigs
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and sear for 4-5 minutes until the skin is golden brown. Flip and cook the other side for 2-3 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced fennel and onion, and cook for 6-8 minutes, stirring occasionally, until softened and lightly caramelized.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the white wine and deglaze the skillet, scraping up any browned bits from the bottom. Let the wine reduce by half, about 2-3 minutes.
Stir in the diced tomatoes, chicken stock, herbes de Provence, and lemon zest. Mix well and bring the mixture to a simmer.
Nestle the chicken thighs back into the skillet, skin-side up, along with any juices that accumulated on the plate. Add the thyme sprigs and scatter the olives around the skillet.
Cover the skillet with a lid or aluminum foil and reduce the heat to low. Simmer for 30-35 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
Remove the lid and cook for an additional 5-7 minutes to thicken the sauce slightly, if desired.
Discard the thyme sprigs and taste the sauce, adjusting for salt and pepper as needed.
Garnish with freshly chopped parsley before serving. Serve hot with crusty bread, rice, or roasted potatoes.
Nutrition Facts
Calories |
2402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.6 g | 210% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 4265 mg | 185% | |
| Total Carbohydrate | 66.1 g | 24% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 29.4 g | ||
| Protein | 131.9 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 433 mg | 33% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3476 mg | 74% | |
*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.
