Braised Lemon Fennel Chicken Thighs Recipe Card
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.
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.
Notes
This recipe is made for two but can easily be doubled or tripled.
Zest the lemon first, then remove any piths before slicing. Be sure to remove any seeds.
Nutrition
Serving: 1 servingSodium: 807mgFiber: 4gCholesterol: 57mgCalories: 265kcalPolyunsaturated Fat: 9gSaturated Fat: 3gFat: 14gProtein: 19gCarbohydrates: 15g
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