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Crispy Braised Chicken Thighs Recipe

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This recipe for Crispy Braised Chicken Thighs is from Ken's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 Chicken thighs
Salt & pepper
Ground thyme
2 tbsp Bacon fat

1 Cup Olives
1-2 Fennel bulbs, cut into 2"x½" batons
1 cup Onion, chopped
1 tbsp Minced garlic
¼ cup White wine
¼ tsp Red pepper flakes
1½ tsp Ground bay leaves
Zest from 1 lemon
1 cup Chicken stock
¼ cup Chopped parsley
Directions:
Directions:
Heat fat in a large skillet. Season chicken and fry each piece at medium-high heat. Once browned, remove to a plate and set aside.

Reduce heat to medium and sauté onion and garlic for 5 minutes. Stir in fennel and cook for 10 minutes. Pour in wine and simmer for 2 minutes. Add olives, red pepper flakes, ground bay leaves, lemon zest, and stock. Cook until fennel is tender. Put in a large roasting pan and place thighs on top, skin side up. Bake at 375º for 20 minutes. Put under broiler to crisp the skin. Serve in the pot with parsley sprinkled on top.

 

 

 

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