Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Season
Bone-in, Skin-on Chicken Thighs and Drumsticks (8 pieces)
with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 3
In a large cast iron skillet, heat
Canola Oil (30 mL)
over medium-high heat.
Step 4
Once hot add chicken pieces and sear on all sides until nicely browned, approximately 12 minutes. Remove chicken and cover with foil. Remove all but 2 tablespoon of oil from skillet.
Step 5
Add
Fennel Bulbs (1 bulb)
and
Garlic (2 cloves)
and sauté 2 to 3 minutes over medium heat. Deglaze skillet by adding
White Wine (120 mL)
and scraping the bottom of the pan to loosen any browned bits.
Step 6
Allow to reduce for 2 minutes. Stir in
Dijon Mustard (5 g)
,
Chicken Stock (240 mL)
, and
Heavy Cream (120 mL)
and reduce for an additional 2 minutes.
Step 7
Return chicken to the pan, cover and bake in preheated oven for 1 hour.
Step 8
Remove chicken from sauce after baking. Over medium-high heat, reduce sauce for about 3 minutes until thickened.
Step 9
Spoon sauce with the fennel over chicken. Garnish with
Fennel Leaves (to taste)
and serve immediately.
