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Braised Chicken with Citrus and Fennel

This dish features chicken slowly braised with citrus zest, fennel, and warm spices, resulting in tender meat infused with layered flavors and aromatic notes. The dish has a rich, saucy consistency with tender, easily shreddable chicken and vibrant citrus accents, creating an inviting visual of golden-brown chicken nestled in a fragrant sauce.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg bone-in chicken thighs skin on preferred for flavor
  • 2 large oranges zest and juice
  • 1 lemon lemon zest and juice
  • 1 fennel bulb fennel bulb sliced thin
  • 3 cloves garlic minced
  • 1 teaspoon ground turmeric
  • 3 tablespoons olive oil
  • 1 cup chicken broth
  • Salt and pepper to taste

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Peeler or zester
  • Sharp knife
  • Cutting board
  • Wooden spoon or spatula

Method
 

  1. Peel the oranges and lemon using a peeler or zester, taking care to remove only the colorful zest, then juice both fruits. Set the zest and juice aside.
  2. Slice the fennel bulb thinly into half-moons and set aside. Mince the garlic cloves and season the chicken thighs with salt and pepper.
  3. Heat the olive oil in a large heavy-bottomed pot over medium heat. When shimmering, add the chicken thighs skin side down and cook until golden brown, about 5-7 minutes per side, then remove and set aside.
  4. Add the minced garlic and sliced fennel to the same pot. Sauté until fragrant and fennel begins to soften, about 3-4 minutes, stirring frequently.
  5. Pour in the chicken broth, then add the citrus zest, citrus juice, and ground turmeric. Stir well, scraping any browned bits from the bottom of the pot to deglaze.
  6. Return the chicken thighs to the pot, nestling them into the fragrant sauce. Cover and simmer on low heat for about 40 minutes, until the chicken is tender and easily shreds with a fork.
  7. Uncover the pot and gently shred the chicken in the sauce using two forks, allowing it to absorb the flavors and become tender and fall-apart textured.
  8. Taste the sauce and adjust seasoning with salt and pepper. Give everything a final stir and let it simmer uncovered for 5 minutes to thicken the sauce slightly.
  9. Serve the braised chicken hot, spooned into bowls, with the fragrant sauce and fennel slices visible, garnished with extra citrus zest if desired.

Notes

You can add some fresh herbs like parsley or fennel fronds for extra aroma. This dish pairs well with crusty bread or a side of rice.