Crispy Chicken Thighs with Melted Fennel and Leeks

Softly cooked vegetables sometimes get a bad rap, but when leeks and fennel are cooked with white wine and chicken, they become richly flavorful, almost forming a sort of sauce. A little bit of vinegar added in at the end perks up the flavors even more.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Heat the oven to 350°F.

Step 2

2. Remove the stalks from the fennel and pick off 1 tablespoon of the fronds. Slice the fennel bulb into quarters lengthwise and cut out the tough core. Cut the fennel bulb crosswise about ¼ inch thick. You’ll have about 2 cups.

Step 3

3. Slice off the root ends of the leeks. Thinly slice the leek into rings starting from the white end. Keep slicing as you reach the lighter green parts, removing the outer green layers as you reach them and continuing to slice the inner light green layers. Save the dark green pieces for stock. Transfer sliced leek rings to a bowl of water and swish to remove any grit.

Step 4

4. In a large, ovenproof skillet, heat the olive oil over medium-high heat. Pat the chicken dry and season the chicken with ½ teaspoon salt and a few grinds of pepper and cook the chicken skin side down until the fat renders and the skin is golden and crusty, about 6 minutes. Flip the chicken and cook until the bottom is browned, about 2 minutes.

Step 5

5. Reduce the heat to medium. Spoon off all but about 2 tablespoons of the fat. Add the leek and fennel and add a pinch of salt. Cook until softened, about 3 minutes. Add the wine or vermouth and bring to a boil over medium-high heat. Cook until most of the liquid evaporates, about 2 minutes. Add the stock and bring to a boil. Nestle the chicken thighs into the liquid and transfer the skillet to the oven.

Step 6

6. Bake the chicken for 20 to 25 minutes, until it’s cooked through and much of the liquid has evaporated.

Step 7

7. Transfer the chicken to plates. Stir the bit of vinegar into the melted vegetables and spoon onto plates. Garnish with fennel fronds and serve.

Step 8

Cook’s Note: You can swap out the 4 bone-in chicken thighs for 2 bone-in chicken breasts. After you brown and crisp the skin, cook the breasts in the oven until the breasts reach 165°F, 15 to 20 minutes.

Step 9

Nutrition (per serving): Calories: 666, Fat: 34g (Sat: 8g), Cholesterol: 182mg, Sodium: 1157mg, Carb: 20g, Fiber: 7g, Sugar: 5g, Protein: 60g