Recipe

Chicken Thighs With Fennel Lemon And Garlic Recipe

	Sosousme / All my dishes 2 months, 2 weeks ago Chicken thighs work best in this dish because of their meatiness and density. Slices of lemon are cooked in a fennel and garlic laced sauce. The lemon melts adding a lovely tart flavor. If it's too puckery, add a bit of sugar. Prep:20m Cook:30m Servings:6	Sosousme
	lindysez onepot chicken

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Ingredients

12 boneless skin-less chicken thighs

Flour for dredging

Salt and pepper

1 1/2 cups dry white wine

12 cloves garlic, quartered

1 lemon, peeled, seeded and sliced

3 fennel bulbs, trimmed and sliced

Sugar, to taste (optional)

Zest of 1 lemon (zest the lemon before peeling it)

2 tablespoons chopped fennel tops

Directions

Lightly coat the chicken with flour that has been well seasoned with salt and pepper.

Heat the oil in a skillet over medium-high heat. Add the chicken and saute until browned on all sides. Remove the chicken from the pan; set aside.

Add the wine to the pan and simmer, scraping up all the browned bits on the bottom. Add the garlic and lemon slices; simmer about 5 minutes. Add the fennel; cover and cook 10 minutes. Stir will; return the chicken to the pan; placing it on the fennel. Cover and simmer 30 minutes.

(LindySez party tip: prepare to this point up to 2 days ahead. Cover and refrigerate.)

Just before serving taste the sauce. If it's too tart, add a little sugar. If necessary, boil the sauce rapidly to reduce excess juices. Remove the chicken from the pan.

Combine the zest and fennel tops; stir most of this mixture into the fennel, reserving a little for garnish. Spoon the fennel onto serving plates and top with the chicken. Garnish with the remaining zest mixture.

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