Caramelized Fennel & Onions with Braised Chicken Thighs and Fennel Frond Pesto
2016-05-19 17:53:06
Serves 4
Fennel, both caramelized and in a pesto make this meal sensational!
Ingredients
- 2 fennel bulbs
- 1 large clove garlic, roughly chopped
- ½ teaspoon grated lemon zest
- Kosher salt
- 1/4 cup plus 2 tablespoons extra virgin olive oil, separated
- 1/4 cup grated Parmesan cheese
- 1/8 cup toasted pine nuts
- 4 bone-in chicken thighs with skin on
- freshly ground pepper
- 1/2 teaspoon fennel seeds
- 1 white onion, thinly sliced
- 1 tablespoon Absinthe, optional
- 1 tablespoon + 1 teaspoon freshly squeezed lemon juice, separated
Instructions
- Trim fennel bulbs, and set aside fronds. Place full half cup of fronds in a food processor along with garlic, lemon zest, 1/2 teaspoon salt, Parmesan cheese, pine nuts and 1 teaspoon lemon juice. Pulse to mix and slowly add 1/4 cup olive oil, processing until thoroughly mixed. Set aside in a small serving bowl.
- Halve fennel bulbs lengthwise. Slice thinly with a mandoline or very sharp knife.
- Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown chicken until skin is crisp, about 8 minutes. Transfer chicken to a plate, leaving drippings in pan.
- Stir fennel seeds into skillet and cook for 30 seconds. Add sliced fennel and onion, seasoning with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to medium and cook, tossing occasionally, until vegetables are caramelized, 15 to 20 minutes. Add Absinthe if using or 1 tablespoon water/chicken broth and scrape up any browned bits in the bottom of the skillet; cook until liquid has evaporated, about 1 minute.
- Lay chicken on top of the fennel-onion mixture. Pour 3 tablespoons water into the pan. Cover skillet and reduce heat to medium-low. Cook until chicken is just cooked through, about 8 to 10 minutes. Uncover and cook off any excess liquid if necessary. Stir in 1 tablespoon lemon juice.
- Serve chicken and vegetables topped with the fennel frond pesto, serving additional pesto to pass at the table.
Adapted from New York Times
Adapted from New York Times
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