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Braised Chicken with Citrus and Fennel

This dish features chicken slowly braised with fragrant spices, bright citrus zest, and crunchy fennel, resulting in tender meat with a flavorful, aromatic sauce. The cooking method involves browning the chicken and simmering it in a seasoned broth until perfectly tender, with a final appearance showcasing a vibrant golden color and a fragrant, saucy finish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs skin on preferred for flavor
  • 2 tablespoons olive oil
  • 1 bulb fennel bulb core removed, thinly sliced
  • 1 orange zest of orange
  • 1 lemon zest of lemon
  • 1 teaspoon ground turmeric
  • 2 cups chicken broth
  • Salt and pepper to taste

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Chef's knife
  • Cutting board
  • Measuring spoons
  • Zester or microplane
  • Wooden spoon or spatula

Method
 

  1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering and just beginning to smoke.
  2. Add the chicken thighs, skin side down, and sear until golden brown, about 5-6 minutes. Flip and sear the other side for another 4-5 minutes until richly colored. Remove and set aside.
  3. Lower the heat to medium and add the sliced fennel. Cook, stirring occasionally, until the fennel softens and begins to caramelize around the edges, about 8 minutes.
  4. Pour in the chicken broth and bring to a gentle simmer, scraping up any browned bits from the bottom of the pot to build flavor.
  5. Add the orange and lemon zest, ground turmeric, and season with salt and pepper. Stir well to combine the aromatic seasonings with the broth.
  6. Place the seared chicken thighs back into the pot, nestling them into the fennel and broth. Cover with a lid and reduce heat to low.
  7. Simmer gently for 35-40 minutes, or until the chicken is tender and pulls away easily from the bone, and the flavors meld into a fragrant sauce.
  8. Remove the lid, increase heat slightly, and cook for an additional 5 minutes to slightly thicken the sauce. Taste and adjust seasoning as needed.
  9. Gently lift the chicken from the broth, arrange on serving plates, and spoon the fennel and citrus-infused sauce over the top.
  10. Serve hot, accompanied by crusty bread or your favorite side to soak up the flavorful sauce.
  11. Enjoy the tender chicken with bright citrus notes and the crunchy fennel's aromatic sweetness—perfectly complemented by the warm, fragrant sauce.

Notes

For extra brightness, add a squeeze of fresh lemon juice before serving. Using skin-on chicken enhances flavor and keeps the meat moist during braising.