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CARAMELISED FENNEL CRISPY CHICKEN THIGHS
A deliciously simple yet effective recipe to whip up as a weeknight dinner or a meal to impress that is guaranteed to make you see fennel in a whole new way.
INGREDIENTS
Serves 4
• 6 Skin-on, bone-in Chicken Thighs
• 1 Tbsp Olive Oil
• 2 medium Fennel bulbs
• 4-5 garlic cloves
• 3 sprigs of Thyme
• 100ml White Wine, divided
• 100ml Double Cream
• 1 heaped tsp Dijon mustard
• Salt & freshly cracked Pepper
STEPS
1
Begin by salting the chicken thighs all over and setting aside.
2
Prep the fennel by trimming any dry ends. Then, cut the bulb in half and core it by cutting a triangle-shaped chunk off its bottom half.
3
Using a sharp knife or mandolin, carefully shave thin strips along the length of the bulb. Smash the garlic cloves down using the side of your knife, remove the skins and give them a very rough chop.
4
Preheat your oven to 200 degrees. Return to the chicken thighs and give them a good pat down using a kitchen towel, paying close attention to drying out the skin. Place a large pan over medium-high heat, add olive oil and immediately lower the chicken thighs in skin-down in two batches. Fry, untouched for 5-6 minutes and pour out any schmaltzy chicken juices halfway and reserve them for frying or flavouring other dishes. When the skin is golden and crispy, turn the chicken thighs oven for a minute, then remove and set aside. Repeat with the second batch of chicken thighs.
5
Turn the heat down to medium and add the fennel. Caramelise for 5-10 minutes, then deglaze with the first 50ml of white wine. Scrape the bottom of the pan using a wooden spoon to incorporate all the flavour. Add the garlic and thyme, season, stir through, then cover and allow to cook for 5 minutes.
6
Uncover, add the second 50ml of white wine, followed by the chicken thighs facing skin-up and place in the oven for 20min.
7
When ready, remove from the oven, place the chicken aside one last time, and stir the double cream and dijon through the fennel. Heat up until bubbling and mixed through.
8
Serve over rice.