Friday, September 30, 2011

Roasted Chicken Thighs with Fennel

Don't forget to enter the My Memories Suite Giveaway - Going on now!!


Its Friday! That means it's time for another Your Recipe- My Kitchen Post.

This recipe is from The Kitchn.  As soon as I saw the name of this dish I knew it was dinner that night.  I had just grabbed some fennel when I was grocery shopping that week.  Don't you love when you find a recipe that you really want that does not require you to run out for that one missing ingredient.  It rarely happens to me -I'm so bad sometimes I will convince myself that I have everything and have to stop half way through and run to the store (or send hubby.)  But back to this dish - it was a huge hit in this house!  I have the odd child (Sweet Girl) who absolutely loves to try new vegetables, she loved the fennel!  She also begs me to make asparagus and brussel sprouts - huge fan of kale too.  I know I'm a lucky mama!!   I served this with a side of quinoa.  Enjoy!!


recipe from The Kitchn
What you need:
1 pound chicken thighs
2 small fennel bulbs
4 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons white wine
1 lemon
1 1/2 teaspoon kosher salt
Freshly ground black pepper

What you do:
Preheat the oven to 425°F. Place the thighs in a large bowl.
Trim the stalks and fronds off the fennel bulbs. Cut the fennel bulb into quarters and then slice the quarters into 1-inch-thick slices. Add them to the bowl with the chicken. Chop 1 tablespoon of the fennel fronds and add them to the bowl.
Add the minced garlic, olive oil, and white wine to the mixture. Zest and juice the lemon, and add to the bowl. Toss all the ingredients together, and add the salt and a black pepper.
Lay the chicken in the center of the pan and arrange the fennel around the outside of the chicken. Pour any remaining juices in the bowl over the chicken.


Roast for 30 minutes until the chicken is cooked and the fennel is tender and beginning to brown around the edges. Take the pan out of the oven, and tent with foil. Let it rest for about 5 to 10 minutes before serving.



6 comments:

  1. I am a big chicken fan so it is great to see this recipe. Have a good weekend.

    ReplyDelete
  2. I've noticed on your blog you use chicken thighs a lot. I started buying more of those too (thanks for the idea).. Your chiken thigh recipes are lovely and usually my whole family likes it. This looks fantastic too.
    xx
    Maya

    ReplyDelete
  3. I recently started liking fennel - it started with an amazing restaurant dish that had roasted fennel and slowly went from there.
    I try to plan out my dinners if I'm using a recipe or just wing it with no recipes (based on what we have). It's so frustrating when you realize mid-way when you're out of something. I usually beg the husband to run out to the store too :)

    ReplyDelete
  4. Yummy yummy yummy!

    Thanks for linking up to Friday potluck!

    ReplyDelete
  5. I love chicken thighs~ But I have never cooked with fennel.. thanks so much for the inspiration.. I will have to pick some up next week! Thanks again for sharing with the Pink Hippo Party!

    ReplyDelete

I Love Hearing From You!