Braised Fennel Chicken

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

8 pieces

Bone-in, Skin-on Chicken Thighs and Drumsticks

2 Tbsp

Canola Oil

for frying

1 bulb

Fennel Bulbs , cored, sliced

2 cloves

Garlic , minced

1/2 cup

White Wine

1 tsp

Dijon Mustard

1 cup

Chicken Stock

1/2 cup

Heavy Cream

to taste

Salt

to taste

Ground Black Pepper

to taste

Fennel Leaves

Cooking Instructions

HIDE IMAGES

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 (2 Tbsp) 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 (1/2 cup) and scraping the bottom of the pan to loosen any browned bits.

Step 6

Allow to reduce for 2 minutes. Stir in Dijon Mustard (1 tsp) , Chicken Stock (1 cup) , and Heavy Cream (1/2 cup) 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.