Quick Braised Chicken With Caramelized Fennel And Endive Recipes
BRAISED CHICKEN THIGHS WITH CARAMELIZED FENNEL & LEEKS
To play up the licorice flavor, I add a pinch of fennel seed and a drizzle of Pernod. The vegetables serve as a bed for seared chicken thighs, ideal for absorbing the herbal aromatics. Featured in: Turning Fennel Into A Sauce. Coming from https://cooking.nytimes.com/recipes/1013234-braised-chicken-thighs-with-caramelized-fennel Added additional fennel and leeks to this to make a side dish/all in one dish.
Provided by David Hawkins
Categories < 60 Mins
Time 1h
Yield 2 , 2 serving(s)
Number Of Ingredients 13
Steps:
- Trim fennel bulbs, and set aside fronds. In a blender or food processor, pulse about 1/2 cup fronds, garlic, lemon zest and 1/4 teaspoon salt until finely chopped. Add 1/3 cup oil and purée.
- Halve fennel bulbs lengthwise. Slice thinly with a mandoline or very sharp knife.
- clean and thinly slice leaks.
- Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown chicken until skin is crisp, about 8 minutes. Transfer chicken to a plate, leaving drippings in pan.
- Stir fennel seeds into skillet and cook for 30 seconds. Add the sliced fennel, leeks and onion, seasoning with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to medium and cook, tossing occasionally, until vegetables are caramelized, 15 to 20 minutes. Add Pernod and scrape up any browned bits in the bottom of the skillet; cook until liquid has evaporated, about 1 minute.
- Lay chicken on top of the fennel-onion mixture. Pour 3 tablespoons water into the pan. Cover skillet and reduce heat to medium-low. Cook until chicken is just cooked through, 8 to 10 minutes. Uncover and cook off any excess liquid if necessary. Stir in lemon juice.
- Serve chicken and vegetables topped with generous dollops of the fennel frond purée.
Nutrition Facts : Calories 828, Fat 58.6, SaturatedFat 11.7, Cholesterol 143, Sodium 931.7, Carbohydrate 44.5, Fiber 14.3, Sugar 4.8, Protein 36
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