One-Pan Lemon-Braised Chicken Thighs with Chickpeas and Fennel

From Cook's Country | April/May 2016

Why this recipe works:

For this quick-cooking braise, we first browned meaty bone-in chicken thighs to build a base of flavor. Next, we layered in aromatics like sweet fennel, garlic, lemon zest, and citrusy coriander to keep the flavor bright and complex. Chickpeas pull double duty here: whole chickpeas add heft… read more

For this quick-cooking braise, we first browned meaty bone-in chicken thighs to build a base of flavor. Next, we layered in aromatics like sweet fennel, garlic, lemon zest, and citrusy coriander to keep the flavor bright and complex. Chickpeas pull double duty here: whole chickpeas add heft to dish, while mashed chickpeas help thicken the sauce. To keep the chicken skin crispy, we nestled the browned chicken breasts on top of the aromatics and braised the mixture uncovered on the oven’s upper-middle rack. Keeping the skillet uncovered allows the sauce to reduce as the chicken braises, and placing the skillet on the upper rack takes advantage of reflected, top-down heat, ensuring crispy skin.

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Serves 4

Only the skin side of the chicken is seared in step 2. Cooking the chicken to an internal temperature of 185 degrees renders the fat and melts the tough connective tissues into rich gelatin. Leave the core in the fennel so the wedges don’t fall apart. We prefer briny green olives like Manzanilla, Picholine, or Cerignola in this recipe; look for them in your grocery store’s salad bar section or in the pickle aisle.

Ingredients

Detail sfs one pan lemon chicken 3
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