Braised Chicken Thighs with Tomatoes and Fennel

Betty Rosbottom

Braised Chicken Thighs with Tomatoes and Fennel Recipe
Braised Chicken Thighs

When entertaining, nothing is more comforting than to have a dish, particularly a main course, that can be made completely in advance. Braised Chicken Thighs with Tomatoes and Fennel is such an entrée. You can assemble and cook this delectable creation up to two days ahead, and at serving time all you'll need to do is gently reheat it.

I used this Braised Chicken Thighs with Tomatoes and Fennel recipe as the centerpiece for a small dinner with friends, adding only a salad of greens and a crusty baguette as sides. Guests loved the fork-tender thighs seasoned with basil and oregano simmered with vegetables in a mixture of stock, tomatoes, and orange juice. Ladled over small mounds of fettuccine, and garnished with a sprinkling of Parmesan, this ragout made a simple and surprisingly inexpensive all-in-one choice.

The orange accents (some orange peel as well as juice in the braising liquids) lighten the dish with a bright, refreshing note, making it a welcome entrée for spring.

Braised Chicken Thighs with Tomatoes & Fennel Recipe

Prep Time: 30 minutes

Cook time: 60 minutes

Yield: Serves 4

Braised Chicken Thighs with Tomatoes & Fennel Recipe Ingredients

3 large thick-skinned oranges

8 big chicken thighs with skin on (about 3 pounds total)

1 tablespoon dried basil

2 teaspoons dried oregano

Kosher salt and freshly ground black pepper

3 tablespoons olive oil plus more if needed

1 medium onion, chopped

2 medium carrots, peeled and sliced 1/4 inch thick

2 small fennel bulbs, halved lengthwise, cores removed, and halves cut into 1/2 inch thick wedges to yield about 2 1/2 cups

3 cups reduced sodium chicken stock

One 28-ounce can diced tomatoes, drained

Scant 1/2 teaspoon red pepper flakes

1/2 cup dry white wine

3/4 pound cooked fettuccine tossed with 1 tablespoon unsalted butter

1/4 cup grated Parmesan cheese, preferably Parmigiano Reggiano

Braised Chicken Thighs with Tomatoes & Fennel Recipe Directions

With a vegetable peeler, peel two orange strips, each about 1/2 inch wide by 5 inches long from one of the oranges. Then cut 4 thin julienned strips from the orange for the garnish. Wrap julienned strips in moistened paper towels and refrigerate until needed. Juice the oranges to yield 1 cup.

Pat chicken dry with paper towels. Combine basil, oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl, and season both sides of thighs with this mixture.

Heat oil in a large, heavy deep-sided skillet with a lid over medium high heat until hot. Add thighs, skin sides down, and brown on all sides, about 7 minutes. Remove to a plate.

Add onion, carrots and fennel to skillet and more oil if needed. Cook, stirring, until softened and starting to brown lightly, about 6 minutes. Return chicken to pan, along with juice of oranges, orange strips, stock, tomatoes, red pepper flakes, and wine.

Bring mixture to a simmer, then lower heat to a simmer, and cover. Cook 30 minutes, then remove lid, and cook until chicken is fork-tender and liquids have reduced by a third or more, about 30 minutes. Season with more salt if needed. (Chicken can be prepared 2 days ahead; cool, cover, and refrigerate. Reheat over medium heat, stirring. )

Mound a small amount of pasta in each of 4 shallow bowls. (You may not need all of the pasta.) Top each serving with 2 chicken thighs and sauce. Sprinkle with Parmesan and garnish with a julienned orange strip.

Subscribe to Receive our Gourmet Recipes

FOOD, DRINK & RECIPES [...]

Braised Chicken Thighs Recipe with Tomatoes & Fennel