Recipe of Award-winning Crispy braised chicken thighs with olives, lemon and fennel - Card template

Crispy braised chicken thighs with olives, lemon and fennel. Stir in the olives, red pepper flakes, bay leaves, lemon zest and thyme, then pour in the chicken broth. This braise marries some of our favorite flavors, sweet fennel, briny olives, and bright, fruity citrus. All of these elements combine with the rich, moist thigh meat and meld into a truly satisfying Sadly, as the meat finishes cooking, the crispy chicken skins gets soggy cooking in the closed container.

This simple recipe for "Crispy Chicken Thighs with Olives, Lemon and Fennel" from "Ad Hoc at Home" (Artisan) by Chef Thomas Keller is a prime example of just why they espouse that. Chicken thighs get seared golden brown in a pan, then removed to a cooling rack. Peer into the pan and you'll.

Hello everybody, it's Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, crispy braised chicken thighs with olives, lemon and fennel. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Crispy braised chicken thighs with olives, lemon and fennel is one of the most favored of recent trending foods on earth. It is simple, it's fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Crispy braised chicken thighs with olives, lemon and fennel is something that I have loved my whole life.

Stir in the olives, red pepper flakes, bay leaves, lemon zest and thyme, then pour in the chicken broth. This braise marries some of our favorite flavors, sweet fennel, briny olives, and bright, fruity citrus. All of these elements combine with the rich, moist thigh meat and meld into a truly satisfying Sadly, as the meat finishes cooking, the crispy chicken skins gets soggy cooking in the closed container.

To begin with this particular recipe, we have to prepare a few ingredients. You can have crispy braised chicken thighs with olives, lemon and fennel using 13 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Crispy braised chicken thighs with olives, lemon and fennel:

1. Prepare 3 of large fennel bulbs.
2. Take 12 of chicken thighs.
3. Take of Kosher salt.
4. Take of Canola oil.
5. Make ready 1 cup of coarsely chopped onion.
6. Get 1 tbsp of finely chopped garlic.
7. Prepare 1/4 cup of large green olives such as Cerignola.
8. Get 1/4 tsp of red pepper flakes.
9. Get 4 of fresh or 2 dried bay leaves.
10. Get 4 strips of lemon zest -removed with a vegetable peeler.
11. Make ready 8 of thyme springs.
12. Get 1 cup of chicken stock.
13. Prepare 3/4 cup of flat leaf parsley leaves.

We follow our time-tested one-pan skillet chicken method to make these crispy chicken thighs with I love the color of the bright green olives with the dark onions and lemons. A quick and slightly strange Never too many braised chicken recipes! This technique sears chicken thighs before braising. Serve this vibrant skillet chicken dish with rice or cauliflower rice.

Steps to make Crispy braised chicken thighs with olives, lemon and fennel:

1. Cut off the fennel stalks. Trim the bottom of the bulbs and peel back the layers until you reach the core; reserve the core for another use..
2. Discard any bruised layers, and cut the fennel into 2 - by - 1/2 inch batons. You need 3 cups fennel for this recipe; reserve any remaining fennel for another use..
3. Preheat the oven to 190ºC. Set a cooling rack on a baking sheet..
4. Season the chicken thighs on both sides with salt. Heat some canola oil in a large ovenproof sauté pan or roasting pan that will hold all the thighs in one layer over medium high heat..
5. Add the thighs skin side down and brown on the skin side, about 4 minutes. Turn the thighs over and cook for about 1 minute to sear the meat. Transfer to the cooling rack..
6. Reduce the heat to medium low and add the onion to the pan and cook for 1 1/2 minutes. Add the garlic and cook for 1 minutes. Cook, stirring often, until the onion is translucent, about 5 minutes..
7. Stir in the fennel, turn the heat up to medium and cook, stirring often, until the fennel is crisp and tender about 10 minutes..
8. Pour in the wine and simmer for about 2 minutes to burn off the alcohol. Stir in the olives, red pepper flakes, bay leaves, lemon zest, and thyme, then pour in the chicken stocks..
9. Increase the heat, bring the liquid to a simmer, and cook until fennel is tender about 1 minutes..
10. Taste the stock and season with salt as needed. Return the chicken to the pan skin side up in a single layer..
11. When the liquid return to a simmer, transfer to the oven and cook for about 20 minutes, until the chicken is cooked through..
12. Turn on the broiler and put the pan under the broiler for a minutes or two to crisp and brown the chicken skin..
13. Remove from the oven and transfer to a serving platter. Garnish with a parsley leaves..

Tandoori Chicken Thighs with Lemon Couscous. Reviews for Photos of Braised Chicken Thighs with Olive, Orange & Fennel. Chef Marco Canora's delicious braised chicken thighs with lemon & olives recipe makes the perfect weeknight meal. Get the complete recipe at Tasting Table. Chicken thighs are seared until crisp and golden brown before being combined with soft onions, lots of garlic, lemon and Greek olives.

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