Best 2 Braised Chicken Thighs With Caramelized Fennel Recipes

Embark on a culinary journey with our tantalizing Braised Chicken Thighs with Caramelized Fennel recipe, where tender chicken thighs and aromatic fennel come together in a symphony of flavors. Experience the perfect balance of sweet and savory as the chicken thighs braise in a flavorful broth infused with fennel, garlic, and a touch of white wine. Alongside this main course delight, discover our delectable recipes for Caramelized Brussels Sprouts with Pancetta, Roasted Sweet Potato Wedges with Za'atar, and Carrot and Parsnip Puree. Each side dish is a culinary masterpiece, adding a vibrant burst of color and taste to complement the braised chicken. Whether you're hosting a dinner party or seeking a comforting weeknight meal, these recipes will elevate your dining experience to new heights. So, gather your ingredients, prepare your taste buds, and let's embark on this culinary adventure.

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BRAISED CHICKEN THIGHS WITH CARAMELIZED FENNEL

Braised Chicken Thighs With Caramelized Fennel image

To play up the licorice flavor, I add a pinch of fennel seed and a drizzle of Pernod. The vegetables serve as a bed for seared chicken thighs, ideal for absorbing the herbal aromatics.

Provided by Melissa Clark

Categories dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 large fennel bulbs
1 large clove garlic, roughly chopped
1/2 teaspoon grated lemon zest
1 teaspoon kosher salt
1/3 cup plus 2 tablespoons extra virgin olive oil
6 boneless chicken thighs (about 1 1/4 pounds)
1/2 teaspoon ground black pepper
1/2 teaspoon fennel seeds
1 onion, thinly sliced
1 tablespoon Pernod
1 tablespoon freshly squeezed lemon juice

Steps:

Trim fennel bulbs, and set aside fronds. In a blender or food processor, pulse about 1/2 cup fronds, garlic, lemon zest and 1/4 teaspoon salt until finely chopped. Add 1/3 cup oil and purée.
Halve fennel bulbs lengthwise. Slice thinly with a mandoline or very sharp knife.
Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown chicken until skin is crisp, about 8 minutes. Transfer chicken to a plate, leaving drippings in pan.
Stir fennel seeds into skillet and cook for 30 seconds. Add sliced fennel and onion, seasoning with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to medium and cook, tossing occasionally, until vegetables are caramelized, 15 to 20 minutes. Add Pernod and scrape up any browned bits in the bottom of the skillet; cook until liquid has evaporated, about 1 minute.
Lay chicken on top of the fennel-onion mixture. Pour 3 tablespoons water into the pan. Cover skillet and reduce heat to medium-low. Cook until chicken is just cooked through, 8 to 10 minutes. Uncover and cook off any excess liquid if necessary. Stir in lemon juice.
Serve chicken and vegetables topped with generous dollops of the fennel frond purée.

Nutrition Facts : @context http, Calories 507, UnsaturatedFat 31 grams, Carbohydrate 15 grams, Fat 42 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 8 grams, Sodium 629 milligrams, Sugar 7 grams, TransFat 0 grams

BRAISED CHICKEN THIGHS WITH CARAMELIZED FENNEL & LEEKS

Braised Chicken Thighs With Caramelized Fennel & Leeks image

To play up the licorice flavor, I add a pinch of fennel seed and a drizzle of Pernod. The vegetables serve as a bed for seared chicken thighs, ideal for absorbing the herbal aromatics. Featured in: Turning Fennel Into A Sauce. Coming from https://cooking.nytimes.com/recipes/1013234-braised-chicken-thighs-with-caramelized-fennel Added additional fennel and leeks to this to make a side dish/all in one dish.

Provided by David Hawkins

Categories < 60 Mins

Time 1h

Yield 2 , 2 serving(s)

Number Of Ingredients 13

Ingredients

3/4 lb boneless chicken thighs
3 large fennel bulbs
2 large leeks
1/2 onion
1 large garlic clove
1/2 teaspoon lemon zest
1 1/2 teaspoons fresh lemon juice
2 teaspoons Pernod
8 teaspoons extra virgin olive oil
2 tablespoons extra virgin olive oil
1/4 teaspoon ground black pepper
1/4 teaspoon fennel seed
1/2 teaspoon kosher salt

Steps:

Trim fennel bulbs, and set aside fronds. In a blender or food processor, pulse about 1/2 cup fronds, garlic, lemon zest and 1/4 teaspoon salt until finely chopped. Add 1/3 cup oil and purée.
Halve fennel bulbs lengthwise. Slice thinly with a mandoline or very sharp knife.
clean and thinly slice leaks.
Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown chicken until skin is crisp, about 8 minutes. Transfer chicken to a plate, leaving drippings in pan.
Stir fennel seeds into skillet and cook for 30 seconds. Add the sliced fennel, leeks and onion, seasoning with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to medium and cook, tossing occasionally, until vegetables are caramelized, 15 to 20 minutes. Add Pernod and scrape up any browned bits in the bottom of the skillet; cook until liquid has evaporated, about 1 minute.
Lay chicken on top of the fennel-onion mixture. Pour 3 tablespoons water into the pan. Cover skillet and reduce heat to medium-low. Cook until chicken is just cooked through, 8 to 10 minutes. Uncover and cook off any excess liquid if necessary. Stir in lemon juice.
Serve chicken and vegetables topped with generous dollops of the fennel frond purée.

Nutrition Facts : Calories 828, Fat 58.6, SaturatedFat 11.7, Cholesterol 143, Sodium 931.7, Carbohydrate 44.5, Fiber 14.3, Sugar 4.8, Protein 36

Tips:

Choose the Right Chicken Thighs: Opt for bone-in, skin-on chicken thighs for maximum flavor and moisture.
Sear the Chicken Thighs: Searing the chicken thighs before braising adds a beautiful golden-brown color and enhances the overall flavor.
Use a Dutch Oven or Braising Pan: These vessels distribute heat evenly and retain moisture, creating a perfect environment for braising.
Caramelize the Fennel: Taking the time to caramelize the fennel adds a sweet and slightly smoky depth of flavor to the dish.
Add Aromatics: Garlic, onion, and thyme add a classic aromatic base to the braising liquid.
Use a Good Quality White Wine: A dry white wine like Chardonnay or Sauvignon Blanc adds a subtle acidity and brightness to the braising liquid.
Braise Low and Slow: Braising at a low temperature for an extended period allows the chicken thighs to become fall-off-the-bone tender.
Season Generously: Don't be shy with the salt and pepper. Season the chicken thighs liberally before searing and braising.
Garnish Before Serving: Fresh herbs like parsley or chives add a pop of color and freshness to the finished dish.

Conclusion:

Braised Chicken Thighs with Caramelized Fennel is a delectable and comforting dish that showcases the succulent texture of chicken thighs and the sweet, savory flavors of caramelized fennel. By following these tips, you can create a restaurant-quality meal in the comfort of your own home. Serve this dish with mashed potatoes, rice, or crusty bread to soak up all the delicious braising liquid. Enjoy!