One-Pan Lemon-Braised Chicken Thighs with Chickpeas and Fennel
Most braised dishes build flavor through long cooking in a covered vessel. We wanted to get to the flavor faster.
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 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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