Braised Chicken Thighs with Caramelized Fennel



Braising is a cooking technique that involves searing meat over high heat ,then adding liquid to the pan to finish the cooking process . This two step method allows any toughness to break down , leaving behind juicy , tender meat in a flavorful , rich sauce .While you can braise all year round , this homey comforting dish is especially warming this time of year .
 
This recipe is  particularly appealing because I  creatively uses the fennel fronds as well as the bulbs , and even calls for fennel seeds .It is simple and delicious . The hardest part is slicing your fennel thinly .Fortunately , the caramelized process is forgiving of imperfect technique .


I recently shared a delicious chicken salad , and I think fennel is one of those vegetables that are underused and that help bring such a light and distinct flavor to any dish .Fennel bulb with its liquorice flavor , is not something common on most people's shopping list but it's nonetheless a really healthy choice rich in nutrients that brings a texture and a taste that is unique and delicious .

A good amount of lemon juice is called upon for this recipe .It helps give a great taste to the final dish and combines wonderfully with all the ingredients . Lemon juice added to a recipe is something that we all know can be a great addition to many dishes .It brings a natural tangy and sour flavor that is enjoyed almost universally .
Ingredients

2 large fennel bulbs
1 large clove garlic , roughly chopped
1/2 teaspoon grated lemon zest
1 teaspoon kosher salt
1/3 cup plus 2 tablespoon extra virgin olive oil
6 boneless chicken thighs
1/2 teaspoon ground black pepper
1 /2 teaspoon fennel seeds
1 onion , thinly slice
1 tablespoon freshly squeezed lemon juice

 Method
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 puree .

 Halve fennel bulbs length wise . Slice thinly with a very sharp knife .
Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper .Heart remaining 2 tablespoon 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 sliced fennel and onion , seasoning with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper .Reduce heat to medium and coo , tossing occasionally until vegetables are caramelized , 15-20 minutes .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 , 8-10 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 puree .

Tips:Bone-in, skin-on chicken tights and drumsticks are best for braising .When chicken legs are simmered slowly the meat becomes wonderfully tender and falls off the bone , at the same time , it develops a rich , deep flavor .Also the bones and skin give body and richness to final sauce , as the thin layer of fat under the skin melts and the collagen in the bones turn into gelatin during cooking .And there's a bonus : With most people clamoring for boneless breasts , the overlooked legs are often a bargain .I like to  use combination of thighs and drumsticks , but there's no reason you couldn't make these braises with one or the other , if you prefer .





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