Pan Roasted Chicken and Fennel

You know that feeling when the fridge is almost empty and it’s dinner time? Yeah. Today was a challenge. But it turned out pretty well I think. This was completely put together on the fly. No planning here. Start with what’s in the freezer? Ah, chicken thighs, we can do something with that—protein covered. What’s been in the fridge forever that I don’t know what to do with? Fennel! And onions, who doesn’t have way too many onions? Sweet Sherry wine + cream=deliciousness.

Pan Roasted Chicken and Fennel
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Easy Dinner
Cuisine: French
Serves: 4-6 servings
Ingredients
  • 6 Bone-in skin on chicken thighs
  • 1 bulb fennel
  • 1 large onion
  • ½ cup sherry
  • 1 cup cream
  • Salt & pepper
Instructions
  1. Heat a large skillet to medium heat.
  2. Sprinkle chicken with salt & pepper.
  3. Cook chicken in pan skin side down first, approximately 10 minutes.
  4. Slice fennel bulb and onions into medium thick slices. Save green tops for garnish at the end.
  5. Turn chicken over and continue to cook about 10 more minutes in the pan.
  6. When chicken is browned on both sides, remove to a plate and cover.
  7. Add vegetables to pan the chicken was cooked in and sauté until slightly tender.
  8. Bake in the oven at 375° for 15-20 minutes or until internal temperature reaches 165°.
  9. Remove from oven and plate chicken & vegetables and keep warm while you make the sauce.
  10. Return pan to medium heat, add wine and stir to scrape up bits and burn reduce about 3 minutes.
  11. Add cream, stir, and reduce another 5 minutes or until it is the consistency of nice gravy.
  12. Pour over the top of chicken and garnish with green parts of the fennel.

 

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