One-Pan Lemon-Braised Chicken Thighs with Chickpeas and Fennel
One-Pan Lemon-Braised Chicken Thighs with Chickpeas and Fennel, a flavorful dish blending tart lemon with warm spices and hearty textures.
4 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 1060 kcal | Sugar | – |
| Carbs | 104 g | Cholesterol | 176 mg |
| Protein | 56 g | Sodium | 1720 mg |
| Fat | – | Fiber | – |
| Sugar | – | ||
| Cholesterol | 176 mg | ||
| Sodium | 1720 mg | ||
| Fiber | – |
Total Time: 90 min
Ingredients
2 (15-ounce) cans chickpeas, rinsed
6 (5- to 7-ounce) bone-in chicken thighs, trimmed
Salt and pepper
1 tablespoon olive oil
1 large fennel bulb, stalks discarded, bulb halved and cut into 1/2-inch-thick wedges through core
4 garlic cloves, minced
2 teaspoons grated lemon zest plus 1 1/2 tablespoons juice
1 teaspoon ground coriander
1/2 teaspoon red pepper flakes
1/2 cup dry white wine
1 cup pitted large brine-cured green olives, halved
3/4 cup chicken broth
1 tablespoon honey
2 tablespoons chopped fresh parsley
1 baguette, sliced
Instructions
Adjust oven rack to upper-middle position and heat oven to 350 degrees. Place 1/2 cup chickpeas in bowl and mash to coarse puree with potato masher; set aside. Pat chicken dry with paper towels and season with salt and pepper.
Heat oil in ovensafe 12-inch skillet over medium-high heat until just smoking. Cook chicken, skin side down, until skin is crisped and well browned, 8 to 10 minutes. Transfer chicken to plate, skin side up.
Pour off all but 2 tablespoons fat from skillet, then heat fat left in skillet over medium heat until shimmering. Add fennel, cut side down, and sprinkle with 1/4 teaspoon salt. Cook, covered, until lightly browned, 3 to 5 minutes per side. Add garlic, lemon zest, coriander, and pepper flakes and cook, uncovered, until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook until almost evaporated, about 2 minutes.
Stir in olives, broth, lemon juice, honey, mashed chickpeas, and remaining whole chickpeas and bring to simmer. Nestle chicken into liquid, keeping skin above surface. Transfer skillet to oven and bake, uncovered, until fennel is tender and chicken registers 185 degrees, 35 to 40 minutes. Sprinkle with parsley and serve with baguette slices.