Here's What You'll Need
1
olive oil, chicken thighs, fennel, onion, shallots, garlic, salt, black pepper, chicken stock, heavy cream, sherry vinegar, lemon, oregano
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2
Season chicken on both sides with salt and pepper. Heat olive oil in a skillet. When hot, add half of the thighs and cook for 4 minutes per side. Transfer to a plate, repeat with remaining thighs.
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3
Add fennel, onion, and shallot to the skillet. Season with salt and pepper, stir, then add garlic, oregano, and lemon zest. Stir well. Cook for 6-8 minutes, then add chicken stock, heavy cream, and sherry vinegar. Bring to a boil.
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4
Return chicken to the pan, toss to coat both sides with sauce. Cover skillet tightly, simmer until chicken reaches an internal temp. of 165 F, about 6-9 minutes.
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5
Finish with a squeeze of fresh lemon juice, then serve with chopped fresh parsley or chives and a pinch of flaky sea salt.
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