Makes 4 servings
Ingredients
1 fennel bulb
4 large or 6 small chicken thighs
Kosher salt
1 Tablespoon olive oil
1 large onion thinly sliced into half moons
4 cloves finely chopped garlic
1/2 cup crisp Sauvignon Blanc
1 Meyer lemon, sliced, seeds removed
Instructions
Trim the stalks and bulbs discarding the core and any bruised layers. Reserve the fronds and mince them finely. Cut fennel into thin slices. Season the chicken thighs on both sides with salt. Heat the olive oil in a deep skillet that will hold all the chicken in one layer. Add the thighs skin side down and cook until brown, about 7 minutes. Turn the thighs over and cook for about 1 minute just to sear. Transfer to a plate.
Reduce the heat to medium-low, add the fennel and cook for 2 minutes. Add the garlic, stir and then cook stirring, about 5 minutes. Add the onions, turn the heat up to medium and cook, stirring often, until the fennel is crisp-tender, about 5 minutes. Time will vary depending upon the size of your pan.
Layer lemon slices in the pan on top of the fennel and onions. Return the chicken to the pan, skin side up, in a single layer over the lemon slices. Pour in the wine. Immediately cover the pan, set the heat to low and cook for about 5- 10 minutes, until a thermometer inserted reads 165 degrees. Serve topped with minced fennel fronds.
Enjoy!
By CookingWithAmy.
Thanks @Amy_Sherman for inspiring us !
You can see the recipe here: cookingwithamy.blogspot.com
