chicken thighs with fennel and garlic
The fennel just melts in your mouth. The chicken is moist and delicious.
prep time
cook time
1 Hr
method
Roast
yield
4 serving(s)
Ingredients
- 4 - bone in skin on chicken thighs
- 2 - bulbs fennel
- 7 tablespoons olive oil
- 1 - orange zest and juiced
- 1 - lemon juiced
- 1 cup each chicken stock and dry white wine
- 6 cloves garlic minced
- 2 teaspoons salt
- 1 tablespoon fennel seed
- 4 teaspoons dijon mustard
- - fennel fronds for garnish
How To Make chicken thighs with fennel and garlic
-
Step 1Cut the fennel fronds off the bulbs and save some for garnish. Slice the fennel into thin slices.
-
Step 2Place the chicken stock, wine, olive oil, garlic, juice and zest of one orange, the juice of the lemon, salt, fennel seeds,and Dijon mustard in a bowl and mix well. Place the chicken and fennel in a large bowl. Pour the stock mixture over the chicken and fennel. Cover bowl and refrigerate and let marinate overnight.
-
Step 3Preheat oven 400 degrees. Place the fennel in bottom of baking pan. Top with the chicken skin side up. Pour the marinade over the chicken and fennel. Bake for 1 hour. Remove the chicken to a serving dish. Strain the fennel out of the juices. Place the juices in a saucepan and cook until reduced by half. Serve the chicken over the fennel and garnish with the fronds.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes