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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Chicken thighs with onion and fennel on a plate

Braised Chicken Thighs

Posted by: Ari Laing

Tender, juicy braised chicken thighs with sweet onions and fennel is an elegant weeknight dinner recipe that delivers big flavor with minimal effort. The sauce has a touch of cream and sherry vinegar, and is finished with fresh lemon juice and parsley. GF

recipe +-

Posted by: Ari Laing
Chicken thighs with onion and fennel on a plate
Print Recipe
5 from 2 votes

Braised Chicken Thighs

Tender, juicy braised chicken thighs with sweet onions and fennel is an elegant weeknight dinner recipe that delivers big flavor with minimal effort. The sauce has a touch of cream and sherry vinegar, and is finished with fresh lemon juice and parsley. GF
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dinner
Cuisine: American
Keyword: caramelized fennel, chicken thighs with cream sauce, creamy braised chicken, sautéed fennel
Servings: 8
Calories: 299kcal
Author: Ari Laing

Equipment

  • Large skillet with tight fitting lid

Ingredients

  • 3 Tbsp extra virgin olive oil or unsalted butter
  • 1 ½ lb chicken thighs boneless, skinless
  • 2 large fennel fronds removed, peeled, cored, and thinly sliced (you can reserve the fronds for garnish, if you like)
  • 1 medium onion thinly sliced
  • 2 medium shallots thinly sliced
  • 3 garlic cloves finely chopped
  • 2 tsp Kosher salt divided
  • ½ tsp freshly ground black pepper divided
  • ½ cup low-sodium chicken stock
  • ¼ cup heavy cream
  • 2 Tbsp sherry vinegar
  • 1 lemon zested and juiced
  • 2 Tbsp oregano or thyme, finely chopped
  • Parsley or chives for serving
  • Flaky sea salt for serving

Instructions

  • Brown the chicken. Season chicken thighs generously on both sides with 1 tsp Kosher salt and ¼ tsp black pepper. Heat 3 Tbsp olive oil (or butter) in a large skillet over medium-high heat. When hot, add half of the thighs and cook for 4 minutes per side, or until chicken easily pulls away from the pan. (If using skin-on thighs, make sure to cook chicken skin side down.) Transfer chicken to a large plate, then repeat with remaining thighs.
  • Cook the fennel and onions. Add the thinly sliced fennel, onion, and shallot to the skillet. Season with remaining 1 tsp salt and ¼ tsp pepper, stir, then add garlic, 2 Tbsp chopped oregano (or thyme), and lemon zest. Stir well. Cook for 6-8 minuted until softened, then add ½ cup chicken stock, ¼ cup heavy cream, and 2 Tbsp sherry vinegar. Bring to a boil. 
  • Braise the chicken thighs. Return the chicken to the pan, tossing once to coat both sides with the sauce. Cover the skillet tightly, then simmer over medium-high heat until chicken reaches an internal temperature of 165 F, about 6-9 minutes (depending on the thickness of the chicken).
  • Garnish, then serve. Finish with a squeeze of fresh lemon juice, then serve immediately with chopped fresh parsley or chives and a pinch of flaky sea salt.

Nutrition

Sodium: 687mg | Calcium: 73mg | Vitamin C: 16mg | Vitamin A: 280IU | Sugar: 2g | Fiber: 3g | Potassium: 518mg | Cholesterol: 94mg | Calories: 299kcal | Trans Fat: 1g | Monounsaturated Fat: 11g | Polyunsaturated Fat: 4g | Saturated Fat: 6g | Fat: 22g | Protein: 16g | Carbohydrates: 10g | Iron: 2mg
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