Chicken Thighs with Fennel and Garlic

barbara lentz


The fennel just melts in your mouth. The chicken is moist and delicious.


☆☆☆☆☆ 0 votes

24 Hr
1 Hr


  • 4
    bone in skin on chicken thighs
  • 2
    bulbs fennel
  • 7 Tbsp
    olive oil
  • 1
    orange zest and juiced
  • 1
    lemon juiced
  • 1 c
    each chicken stock and dry white wine
  • 6 clove
    garlic minced
  • 2 tsp
  • 1 Tbsp
    fennel seed
  • 4 tsp
    dijon mustard
  • ·
    fennel fronds for garnish

How to Make Chicken Thighs with Fennel and Garlic


  1. Cut the fennel fronds off the bulbs and save some for garnish. Slice the fennel into thin slices.
  2. Place 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.
  3. Preheat 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.

Printable Recipe Card

About Chicken Thighs with Fennel and Garlic

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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