Real Recipes From Real Home Cooks ®

chicken thighs with fennel and garlic

Recipe by
barbara lentz
beulah, MI

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

yield 4 serving(s)
cook time 1 Hr
method Roast

Ingredients For chicken thighs with fennel and garlic

  • 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.

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