Chicken Thighs with Fennel and Cherry Tomatoes
Chicken thighs with fennel, cherry tomatoes, garlic, and onion braised in a white wine sauce and topped with fennel fronds and parsley.
Servings: 6
Ingredients
- 1/2 cup (120ml) extra virgin olive oil divided
- 4 pounds (2kg) boneless skinless chicken thighs
- salt and pepper to taste
- 1 large fennel sliced, reserve fronds
- 1 medium onion sliced
- 4 cloves garlic sliced
- 24 ounces cherry tomatoes halved, note: 24 ounces = 2 dry pints
- 1/2 cup (120ml) dry white wine
- 1/4 cup minced flat-leaf Italian parsley
Instructions
- Preheat your oven to 325°F and season chicken thighs aggressively with salt and pepper on both sides.
- 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.
- 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.
- 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.
- 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.
- Braise the chicken thighs at 325°F for 45-60 minutes or until the internal temperature of the chicken reaches 175°F 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!
Video
Notes
- Liquid. If necessary, add a bit of water during the braising process to keep everything moist. But this most likely will not be needed since the fennel and tomatoes will release plenty of liquid.
- Cook the chicken to higher temp. For white meat, to avoid drying out the chicken, it is important to not cook past 160°F internal temp. However, for dark meat (chicken thighs are dark meat), it is better to cook to at least 175°F to break down the connective tissue and create a more tender bite of chicken.
- Wine. Dry white wines to use include Pinot Grigio, Sauvignon Blanc, or un-oaked Chardonnay. Use low-sodium chicken stock in place of wine if you wish to not use alcohol.
- Leftovers. Chicken thighs with fennel and tomatoes can be saved for up to 3 days and can be reheated in the microwave or on the stovetop on medium-low heat until warmed through.
Nutrition
Calories: 701kcal | Carbohydrates: 10.2g | Protein: 55.2g | Fat: 45.7g | Saturated Fat: 13.4g | Cholesterol: 253mg | Sodium: 642mg | Potassium: 485mg | Fiber: 3g | Sugar: 3.9g | Calcium: 93mg | Iron: 4mg
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