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✨Delicious Braised Chicken✨

Braised Chicken with Fennel, White Wine & Thyme

Ingredients

• 6 bone-in, skin-on chicken thighs

• 2 fennel bulbs, sliced into wedges

• 2 shallots, thinly sliced

• 3 cloves garlic, minced

• 1 cup dry white wine

• 1 cup chicken stock

• 3–4 sprigs fresh thyme

• 2 tbsp butter

• Olive oil

• Salt + black pepper

⸻

Instructions

1. Season chicken

Pat dry. Salt and pepper both sides.

2. Sear

Heat olive oil in a large pan or Dutch oven over medium-high.

Place chicken skin-side down.

Cook 5–7 minutes until golden.

Flip, cook 2–3 more minutes.

Remove and set aside.

3. Cook fennel + shallots

Same pan, lower heat slightly.

Add fennel and shallots.

Cook 8–10 minutes until soft and lightly golden.

Add garlic, cook 1 minute.

4. Deglaze

Pour in white wine.

Scrape up all the browned bits.

Let reduce by about half (3–5 minutes).

5. Add stock + herbs

Add chicken stock and thyme.

Bring to a gentle simmer.

6. Braise

Return chicken to pan (skin side up).

Spoon a little sauce over.

Cover and cook on low (or 325°F oven) for 35–45 minutes.

7. Finish

Remove lid last 10 minutes if you want it slightly thicker.

Stir in butter at the end for a soft, velvety finish.

Enjoy! 😊

#laureness #laurenessfood #braisedchicken #cozyeats #chickenrecipeideas

3/17 Edited to

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