Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Chicken Thighs with Sausage & Braised Fennel

Article Image
Scott Phillips

Servings: four to six.

 

Ingredients

  • 1 large or 2 small bulbs fresh fennel (about 1 lb.), with stalks attached, if possible
  • 6 skinless, bone-in chicken thighs (about 2-1/4 lb.), large pieces of fat trimmed
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. plus 2 tsp. extra-virgin olive oil
  • 3 links sweet Italian sausage (about 3/4 lb.)
  • 1 large yellow onion, halved and thinly sliced
  • 1 clove garlic, minced
  • 1/2 cup dry white wine (like Sauvignon Blanc)
  • 1-1/2 to 2-1/2 cups homemade or low-salt canned chicken broth
  • 1 large Yukon Gold potato (about 1/2 lb.), peeled and cut into 1/2-inch dice
  • 1 sprig fresh rosemary
  • 1 Tbs. good-quality balsamic vinegar; more if needed
  • 1/3 cup freshly grated Parmigiano Reggiano; more for sprinkling

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 380
      Fat Calories (kcal): 180
      Fat (g): 20
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 90
      Sodium (mg): 670
      Carbohydrates (g): 17
      Fiber (g): 3
      Protein (g): 31

Preparation

  • Cut the stalks off the fennel. If there are any fronds, save a small handful. Quarter the fennel bulb through its core; reserve one quarter (two if using small bulbs). Slice the remaining fennel through the core into wedges about 1/2 inch thick.
  • Season the chicken well with salt and pepper. Heat 3 tablespoons of the oil in a large Dutch oven or heavy soup pot over medium-high heat. Add half of the thighs and brown them well, 2 to 3 min. per side. Transfer to a large plate. Add the remaining thighs and the sausage to the pot, brown them, and reserve with the first batch of thighs.
  • Reduce the heat to medium, add the fennel wedges and onion, and season well with salt. Cook, stirring often until the onion softens completely and caramelizes slightly, about 10 min. Push the fennel and onion to one side of the pot, add 1 tsp. of oil to the pot and sauté the garlic in the oil for 20 seconds. Stir it into the vegetable mixture, turn the heat to high, and add the wine. Cook, scraping the bottom of the pan, until the wine is almost completely reduced, about 2 min. Add 1-1/2 cups of the chicken broth, the potato, and the rosemary. When the mixture reaches a boil, reduce the heat to medium low and cover the pot. Simmer until the potato is just tender, about 15 min. Transfer 1-1/2 cups of the vegetables and broth to a blender, purée, and then mix it back into the rest of the broth. If the sauce is too thick, thin it with some of the remaining 1 cup broth. Nestle the chicken into the sauce, add any accumulated juices, cover the pot with the lid slightly ajar, and adjust the heat to maintain a low simmer. Slice the sausages into 1-inch pieces. After the chicken has been stewing for 15 min., add the sausage pieces. Cover partially and simmer gently, stirring occasionally, until the chicken and sausage are cooked through (check by slicing into each), another 15 to 20 min. Discard the rosemary.
  • Meanwhile, use a sharp vegetable peeler to shave the remaining fennel and put it in a small bowl. Season well with salt and pepper. Finely chop 1 to 2 Tbs. of the reserved fennel fronds (save the rest) and add to the shaved fennel along with the remaining 1 teaspoon oil. Toss well and taste for seasoning.

    Use a sharp peeler to shave thin slices of fennel. Start peeling on the inside of the bulb, using long, smooth strokes.

  • Stir the balsamic vinegar and Parmigiano into the stew; taste and adjust the seasonings. Serve, ladling a portion of chicken, sausage, and sauce into each bowl. Sprinkle each serving with more Parmigiano and mound a small portion of fennel salad and the reserved fennel fronds over it.

Reviews

Rate or Review

Reviews

  • Krispie | 02/11/2017

    Made this as a weeknight meal. It was easy to assemble. While my family enjoyed the recipe, they weren't as excited about it as most fine cooking recipes I introduce them to. I probably wouldn't serve this to company as some of the other reviewers said they might. That being said, I would make it again next winter for a weeknight meal.

  • alexiakovar | 12/20/2012

    The combination of the fennel, cheese, onions and chicken is just spot on - a great balance of flavor is created. I loved it and would definitely serve it to guests! I loved the little salad which also provides a great balance in texture.

  • bluestocking | 02/07/2010

    The sauce is very tasty and really makes the dish. Although there are a number of steps, all techniques are easy- and the results are tasty enough and interesting enough that you could serve it to guests. I'd suggest a salad to go with it and crusty bread to soak up the sauce.

  • bluestocking | 02/07/2010

    The sauce is very tasty and really makes the dish. Although there are a number of steps, all techniques are easy- and the results are tasty enough and interesting enough that you could serve it to guests. I'd suggest a salad to go with it and crusty bread to soak up the sauce.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Bonus Scene: Bee Farm in Greenough, Montana

Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks