Chicken Thighs with Fennel

Step 1

Preheat your oven to 325f and season chicken thighs aggressively with salt and pepper on both sides.

Step 2

Heat a large pan to medium heat and coat with a couple of tablespoons of olive oil. Pat chicken pieces dry right before placing them into the pan making sure not to overcrowd. Sear ~3 minutes per side or until browned and set chicken pieces aside. Work in batches.

Step 3

To the same pan add the fennel and cook for 5 minutes or until softened. If the pan is dry add a bit more olive oil. Add in the onions and garlic and cook for 2-3 minutes longer.

Step 4

Turn heat to high and add in the wine. With a wooden spoon scrape the bottom of the pan to remove all the brown bits. Boil until the wine almost evaporates (about 2-3 minutes) then turn off the heat.

Step 5

Place all of the chicken and cherry tomatoes into the pan. Sprinkle the fennel fronds on top and drizzle a couple more tablespoons of extra virgin olive oil all over.

Step 6

Braise the chicken thighs at 325f for 45-60 minutes or until the internal temperature of the chicken reaches 175f or higher. The chicken can be broiled for the last 2-3 minutes if desired to crisp it up on top. Sprinkle the parsley on top and mix together. Enjoy!