How to Make How To Dry Fennel Fronds In Oven

Oven-Braised Chicken Thighs With Fennel And Castelvetrano Olives

Fennel fronds, rinse and blot dry, remove thick stalks zest of a lime or lemon salt (adjust quantity to taste, less salt for a more preheat oven at max temperature for 5 minutes.

Recipe Summary Oven-Braised Chicken Thighs With Fennel And Castelvetrano Olives

This recipe is infinitely variable. It can serve as a stand-alone stew with a side of crusty bread or a sauce over noodles, rice, or potatoes. I follow a paleo diet and serve it on zucchini noodles with a side of broccoli raab cooked with anchovy, garlic, and lemon. The sweetness of the onions and fennel counters the bitterness of the broccoli raab beautifully.

Ingredients | How To Dry Fennel Fronds In Oven

1 tablespoon olive oil

2 pounds skinless, boneless chicken thighs

salt and ground black pepper to taste

1 bulb fennel, cut into 1/4-inch thick slivers

1 yellow onion, cut into 1/4-inch thick slivers

½ teaspoon fennel seeds

4 cloves garlic, sliced

1 tablespoon chopped fresh thyme

1 dried chile de arbol pepper

½ cup white wine

1 (28 ounce) can whole peeled tomatoes in puree

½ cup pitted and halved Castelvetrano olives

2 tablespoons chopped fennel greens (Optional)

2 tablespoons chopped fresh flat-leaf parsley (Optional)

1 teaspoon lemon zest (Optional)

Directions

Preheat oven to 350 degrees F (175 degrees C).

Heat olive oil in a large, heavy cast-iron skillet or Dutch oven over medium-high heat. Season chicken thighs with salt and black pepper. Brown chicken in the hot oil, about 5 minutes per side. Meat will still be pink inside. Transfer chicken into a bowl, leaving drippings in skillet.

Turn heat down to medium; cook fennel, onion, and fennel seeds in the hot oil, stirring occasionally, until onion and fennel begin to caramelize, about 10 minutes. Stir garlic, thyme, and chile de arbol pepper into fennel mixture. Cook until garlic is fragrant, about 1 more minute. Stir white wine into fennel mixture, scraping up and dissolving any browned bits of food on the bottom of the skillet.

Pour tomatoes with puree into skillet and bring to a boil. Break tomatoes into large chunks with a wooden spoon; adjust salt and pepper. Add chicken thighs, any accumulated drippings from chicken, and olives to the skillet and stir to combine.

Bake uncovered in the preheated oven until the chicken thighs are no longer pink inside, about 45 minutes. Let cool 5 to 10 minutes before serving. Sprinkle with fennel greens, flat-leaf parsley, and lemon zest.

Feel free to substitute other olives, such as kalamata. I highly recommend you seek out Castelvetranos, however. They are a beautiful shade of green and taste both delightfully briny and buttery at the same time. Also, it's worth buying good quality canned tomatoes.

Info | How To Dry Fennel Fronds In Oven

prep: 25 mins cook: 1 hr 5 mins additional: 5 mins total: 1 hr 35 mins Servings: 6 Yield: 6 servings

TAG : Oven-Braised Chicken Thighs With Fennel And Castelvetrano Olives

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Images of How To Dry Fennel Fronds In Oven

How To Dry Fennel Fronds In Oven : Bear in mind that fresh fennel stalks come in a light green color while the green fronds have an intense green shade.