Crispy Chicken Thighs with Fennel

Servings: 4

Author:

Prep Time
10 minutes

Cook Time
40 minutes

Total Time
50 minutes

Main Course

Chicken Thighs fennel Braised Chicken

Instructions

1 Pre-heat the oven to 350 and heat a cast iron pan over high heat.
2 Rub oil over chicken skin and season liberally with coarse salt and pepper.
3 When the pan starts to smoke, place the chicken in skin side down and do not
touch them. Let the chicken sear for at least 5 minutes or until golden brown
and crispy.
4 Remove the chicken from the pan and place on a plate skin side up. Set aside.
5 Lower the heat to medium low and add the sliced fennel to the pan along with a
pinch of salt and stir occasionally until the fennel starts to soften. About 5
minutes. Add the garlic and stir, being careful not to let it burn. About 1
minute. Add the lemon zest and juice and stir. Add chicken broth and half the
parsley and bring to a simmer.
6 Nestle the chicken back into the pan skin side up and place in the oven for
30-40 minutes until cooked through.
7 Remove the pan from the oven, garnish with the rest of the parsley and fennel
fronds and serve with lemon wedges.