Caramelized Fennel & Onions with Braised Chicken Thighs and Fennel Frond Pesto

Caramelized Fennel & Onions with Braised Chicken Thighs and Fennel Frond Pesto
Serves 4
Fennel, both caramelized and in a pesto make this meal sensational!
Write a review
Print
Ingredients
  1. 2 fennel bulbs
  2. 1 large clove garlic, roughly chopped
  3. ½ teaspoon grated lemon zest
  4. Kosher salt
  5. 1/4 cup plus 2 tablespoons extra virgin olive oil, separated
  6. 1/4 cup grated Parmesan cheese
  7. 1/8 cup toasted pine nuts
  8. 4 bone-in chicken thighs with skin on
  9. freshly ground pepper
  10. 1/2 teaspoon fennel seeds
  11. 1 white onion, thinly sliced
  12. 1 tablespoon Absinthe, optional
  13. 1 tablespoon + 1 teaspoon freshly squeezed lemon juice, separated
Instructions
  1. 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.
  2. Halve fennel bulbs lengthwise. Slice thinly with a mandoline or very sharp knife.
  3. 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.
  4. 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.
  5. 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.
  6. 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
Delish-dish blog https://www.delish-dish.com/
VN:F [1.9.22_1171]
Rating: 10.0/10 (1 vote cast)
VN:F [1.9.22_1171]
Rating: 0 (from 0 votes)
Caramelized Fennel & Onions with Braised Chicken Thighs and Fennel Frond Pesto, 10.0 out of 10 based on 1 rating