| CHICKEN THIGHS WITH FENNEL |
Adapted from www.Abel-Cole.co.uk
6-12 chicken thighs, bone in
2 tablespoons vegetable oil
3 medium garlic cloves, crushed
1 large fennel bulb, sliced thinly
1 medium onion, sliced thinly
1 cup dry white wine
½ cup chicken stock
1/3 teaspoon dried thyme
Salt and pepper to taste
Season chicken thighs with salt and pepper. Heat oil in large pan over
medium-high heat. When drop of water sizzles quickly in the pan, add
chicken thighs, skin side down. Brown skin and remove to a plate.
Lower temperature to medium-low, add onion and fennel, and sauté
for about 5 minutes or until soft. Add garlic, cook 1 minute. Add wine
and stock and bring to boil. Return chicken to pan, cover, lower heat,
and simmer until chicken is tender – about 20-40 minutes.
6-12 chicken thighs, bone in
2 tablespoons vegetable oil
3 medium garlic cloves, crushed
1 large fennel bulb, sliced thinly
1 medium onion, sliced thinly
1 cup dry white wine
½ cup chicken stock
1/3 teaspoon dried thyme
Salt and pepper to taste
Season chicken thighs with salt and pepper. Heat oil in large pan over
medium-high heat. When drop of water sizzles quickly in the pan, add
chicken thighs, skin side down. Brown skin and remove to a plate.
Lower temperature to medium-low, add onion and fennel, and sauté
for about 5 minutes or until soft. Add garlic, cook 1 minute. Add wine
and stock and bring to boil. Return chicken to pan, cover, lower heat,
and simmer until chicken is tender – about 20-40 minutes.
