Braised Fennel Chicken is an aromatic and warming dish that is inviting and succulent. Chicken braised with cream, fennel, wine and stock until just starting to fall off the bone is why this dish begs to be made.
Total Time
1hr 35min
5.0
1 Rating
Author: Compelled to Cook
Servings:
4
Ingredients
•
8
pieces
Bone-in, Skin-on Chicken Thighs and Drumsticks
•
2
Tbsp
Canola Oil
•
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
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
Season Bone-in, Skin-on Chicken Thighs and Drumsticks (8 pieces) with Salt (to taste) and Ground Black Pepper (to taste).
3.
In a large cast iron skillet, heat Canola Oil (2 Tbsp) over medium-high heat.
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.
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.
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.
7.
Return chicken to the pan, cover and bake in preheated oven for 1 hour.
8.
Remove chicken from sauce after baking. Over medium-high heat, reduce sauce for about 3 minutes until thickened.
9.
Spoon sauce with the fennel over chicken. Garnish with Fennel Leaves (to taste) and serve immediately.
Nutrition Per Serving
CALORIES
1228
FAT
118.0 g
PROTEIN
24.1 g
CARBS
11.7 g
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