Recipes
Chicken Thighs with Fennel and Shallots
- Prep time: 15 minutes
- Cook time: 40 minutes
- Serves: 4
Ingredients
- 1 1/2 pounds (about 4) bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 bulb fennel with fronds attached, cut into 1-inch wedges, reserve the fronds for serving
- 4 shallots, peeled and halved lengthwise
- 4 cloves garlic, crushed
- 1 medium orange, cut into 1-½ inch wedges
- 1 cup low-sodium chicken broth
Method
- Pat chicken thighs dry with paper towels and season with salt and pepper on both sides.
- Heat olive oil in the Beautiful 7QT Jumbo Cooker over medium heat. Cook chicken thighs, skin-side down until the skin are golden brown, 10 to 12 minutes. Flip chicken thighs and cook flesh side until opaque, 2 to 3 minutes. Transfer chicken thighs to a plate. Set aside. Drain pan of most of the rendered chicken fat, reserving about 3 tablespoons in the pan.
- Return pan to medium-high heat and add fennel wedges, shallots, garlic and orange, cook, stirring occasionally until vegetables are lightly golden on the edges, 3 to 4 minutes. Season with salt and pepper.
- Nestle chicken thighs, skin-side up, amongst the vegetables, add the chicken broth and bring to a boil. Reduce heat to low and simmer until chicken thighs are cooked through and vegetables are fork-tender, 18 to 20 minutes.