Friday, January 22, 2010

Chicken Thighs with Fennel and Olives - Adapted from Bon Appetit

Here's another easy brazed chicken recipe. Make a spice mixture containing 1t ground cumin, 1/2t paprika, 1/2t fine sea salt and 1/4t cayenne pepper. Toss 6 thighs with the spice mixture. Heat 1T olive oil in an oven-proof pan and brown the chicken. Remove the chicken and add to the same pan one medium fennel bulb sliced into 1/2" pieces and 1/3C Kalamata olives. Stir until the fennel softens. Deglaze the pan with 2C chicken stock, 2T fresh lemon juice, 1/2C dry white wine. Return the chicken to the pan, cover and place in a 300 degree oven for about an hour or until the chicken is "falling off the bone" tender. Remove the chicken, fennel and olives to a warming plate and thicken the cooking liquid with 2T corn starch in 1/2C water. We served the sauce over Acini De Pepe but rice would work as well. Garnish with fresh cilantro.



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