This One-Pan Braised Lemon Fennel Chicken Thighs recipe features mouthwatering, tender chicken infused with the flavors of sweet fennel, garlic, and fresh lemon, creating a delectably savory dish.
Why you want to make this recipe
Braised Lemon Fennel Chicken Thighs will give you...
- Flavor Fusion: Experience the delightful blend of sweet fennel, savory garlic, and tangy lemon, creating a harmonious symphony of flavors that tantalize the taste buds.
- Effortless Preparation: With just one pan required, this recipe offers convenience without sacrificing taste, making it a go-to option for busy weeknights or lazy weekends.
- Versatile Appeal: Whether you're cooking for yourself or entertaining guests, this dish of One-Pan Braised Lemon Fennel Chicken Thighs is sure to impress with its versatile appeal, suitable for a cozy dinner at home or a casual gathering with friends.
Jump to:
- Why you want to make this recipe
- How this recipe came to be...
- Ingredients and Substitutions
- Step by Step Instructions
- Video "How to Make Fresh Chicken Stock"
- FAQ's
- What is Fennel?
- What to serve with One Pan Lemon Braised Chicken Thighs?
- Wine Recommendations
- More One-Pan One-Pot Meals
- Braised Lemon Fennel Chicken Thighs Recipe Card
How this recipe came to be...
It starts with a lemon tree.
2018 was a year of changes. Big changes. We sold our home in Sonoma County, totally downsized, and moved into a tiny apartment, BB changed jobs which necessitated us moving closer to his new workplace, which was the town of Napa and so that is what we did.
With all the downsizing, moving, changing, etc, etc. I didn't get a lot of work done on my cooking. And developing new recipes. But now I have a new kitchen, a new garden, and a new lemon tree. So it's back to work!
I love lemons. I love fennel. I love garlic. So why not put them together in a tasty simple broth? Why not indeed? And so this recipe for Lemon Fennel Chicken Thighs was born.
Ingredients and Substitutions
Everything you need to make this easy One-Pan Chicken Thigh Recipe
- Boneless Skinless Chicken Thighs - If you choose to use bone-in or skin-on chicken thighs please note- once covered the skin will go soft and flabby. So if using skin-on chicken leave the top off the pan when cooking, add a bit more liquid to account for evaporation, and cook for slightly longer - about 10 to 15 minutes more.
- Large Lemon - or two if you like a more lemony flavor.
Did you know that there are more than 25 different varieties of lemons? The most common are Avalon, Eureka, and Lisbon. I think I have an Eureka, being both in California, plus the fact my tree gives me lemons year round. Lisbon lemons are very similar, but only produce twice a year and Avalon thrives in Florida. So EURKEA it is.
Of course, there are also Myer lemons, which impart a more orange flavor, and Budda hand lemons, which don't look like lemons at all. For this dish, choose one of the lemony lemons that look like a lemon.
- Garlic
- Fennel
- White Vermouth or White Wine - I favor white vermouth over white wine for its consistent flavor profile. While white wine can vary greatly, from floral to oaky, sweet, or sour, white vermouth offers a reliably consistent taste every time.
- Chicken Stock - Homemade or store-bought. When buying chicken stock I always buy ones with the least amount of aromatics as I can (no carrot, celery, etc.) and I always buy low-sodium.
Step by Step Instructions
Season the chicken pieces with salt and ground pepper (freshly ground preferred) and lightly flour.
Mix chopped fennel fronds (that's the feathery top part) with the lemon zest in a small bowl and set aside.
Place your skillet over medium-high heat and add the oil. Once the oil is hot, add the chicken pieces and brown on both sides. Remove to a plate.
Put the lemon slices in the now empty pan and fry until lightly browned. Remove to the plate that holds the chicken pieces.
Add the sliced fennel bulb along with the sliced garlic and saute until lightly browned about 5 minutes.
Add the wine or vermouth. Cook, scraping up any browned bits, until the liquid is reduced by half.
Reduce the heat to medium-low. Return the browned chicken to the skillet along with the lemon slices, add the chicken stock, cover, and cook for 30 minutes.
Serve in wide warmed bowls topped with the fennel frond/lemon zest mixture.
Video "How to Make Fresh Chicken Stock"
FAQ's
You don't have to use chicken thighs; chicken breasts are an option too. Just slice them thin and adjust the cooking time to keep them juicy. For best results, cook the fennel, lemon, garlic, and wine/chicken stock for 10 mins before adding the breasts. Thighs handle longer cooking better.
I chuckle when I see recipes advising to use "well-seasoned flour" or to "season the flour well" with salt and pepper. How much seasoning is enough? Probably more than you'd think. When you season the meat directly, you have control. But seasoning flour? It's anyone's guess.
To utilize the entire lemon effectively, start by zesting it before removing the white pith, which can be bitter. Use a Microplane zester or a sharp knife to extract just the zest, leaving the pith behind. After zesting, slice the lemon into approximately ¼ inch slices, being sure to discard any seeds, as they can impart bitterness and an unpleasant texture.
I decided to brown my lemon slices after browning the chicken to enhance their flavor profile with a richer, smoother taste. While not essential, as they will eventually blend into the sauce, I've noticed it mellows their flavor nicely. If you opt not to brown your lemons, you might want to sprinkle a bit of sugar after cooking to balance out any tartness.
What is Fennel?
I'm a big fan of fennel. When raw, it offers a subtle licorice flavor, while when cooked, it becomes wonderfully mild and sweet. It's fascinating to note that Thomas Jefferson, known for his love of European vegetables and wine, introduced fennel to the USA. Despite its resemblance to celery, its flavor is distinctly different. When purchasing fennel, look for a white bulb without any bruises or cuts and vibrant, unwilted green tops. While the distinction between male and female bulbs is not scientifically proven, I've found rounder bottoms to be more tender. So, I typically opt for those. If you're interested in learning more about fennel's history and how to prepare it, feel free to check out my article.
What to serve with One Pan Lemon Braised Chicken Thighs?
Wine Recommendations
White Wine: For this dish featuring chicken and fennel, I recommend a crisp and aromatic white wine like Sauvignon Blanc or Pinot Grigio. These wines complement the light and fresh flavors of the dish while adding a touch of acidity to balance the richness of the chicken. Alternatively, a Chardonnay with a hint of oak can also pair nicely, adding depth to the meal.
Red Wine: If you're looking for a red wine to pair with your chicken and fennel dish, consider a light to medium-bodied red like Pinot Noir or Grenache. These wines offer fruity notes and gentle tannins that won't overpower the delicate flavors of the chicken and fennel. Another excellent option could be a Côtes du Rhône or a Chianti Classico, which have enough acidity to cut through the richness of the dish while complementing its savory elements.
More One-Pan One-Pot Meals
Braised Lemon Fennel Chicken Thighs Recipe Card
Ingredients
- 4 boneless skinless chicken thighs
- Flour
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 lemon zested, seeded, and sliced (zest first)
- 6 garlic cloves thickly sliced
- 1 fennel bulb halved, cored and sliced
- ½ cup dry white wine or white vermouth
- ½ cup chicken stock homemade or low-sodium
- Zest of 1 lemon finely chopped (zest first, peel and slice second)
- 2 tablespoons chopped fennel tops
Instructions
- Season the chicken pieces with salt and pepper, lightly flour.
- Mix the lemon zest and fennel tops together. Set aside.
- Heat the oil in a skillet over medium-high heat. Add the chicken and sauté until browned on all sides. Remove the chicken from the pan: set aside.
- Add the lemon slices to the pan and allow to lightly brown. Remove from pan. Add the garlic and fennel, saute until just beginning to brown, about 5 minutes, then add the wine (or vermouth), scraping up any browned bits. Reduce by ½ then return the chicken thighs and lemon pieces to the pan, add the chicken stock, cover and simmer 30 minutes. Place 2 thighs onto warmed plates, top with the fennel, garlic, lemon, along with the pan juices. Sprinkle lemon zest and fennel top mixture over the top and serve.
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