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Chicken Thighs with Fennel Lemon and Garlic Recipe

Ingredients

How to make it

  • 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.

Reviews & Comments 2

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    " It was excellent "
    hungrybear ate it and said...
    I like this
    Was this review helpful? Yes Flag
    " It was excellent "
    cuzpat ate it and said...
    Sound good!
    Was this review helpful? Yes Flag

The Cook

sosousme Santa Rosa, CA

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