Onion and Fennel Braised Chicken with Brown Butter and Roasted Garlic Mashed Potatoes |
Sweet onions are best for this dish because the higher natural sugar content lets them slowly soften and caramelize along with the aromatic anise-like flavor of the fennel. Chicken legs and thighs actually work best in this very simple recipe because they don't dry out in the long cooking time but if you are going to use chicken breasts, like in the photo, I recommend starting to braise the onions and fennel first for at least an hour before adding the browned bone-in chicken breasts for the last hour or so.
We often roast garlic to add to our mashed potatoes and on this occasion we also browned the butter that we added to them for an outstandingly delicious version of that side dish classic. Topped with the braised onions and fennel and the tender chicken, it really hits the spot for a cold weather comfort food meal.
Preheat oven to 300 degrees F.
Serves 4 - 6
- 2 - 3 pounds of chicken thighs, well trimmed of excess fat and skin
- salt and pepper to season the chicken
- 2 tbsp olive oil
Heat the oil in a large heavy skillet over medium heat and brown the chicken thighs on both sides. Remove the chicken and set aside.
To the skillet add:
- 3 cloves roughly chopped garlic
- 2 large white sweet onions, thinly sliced (Vidalia onions are a good choice)
- 1/2 large fennel head, thinly sliced
Cook the onions, fennel and garlic for a few minutes until they begin to soften, then transfer them to a covered dutch oven or medium sized roasting pan. To the pan add:
- 1/2 cup white wine (or chicken stock)
- 4 springs fresh thyme (or 1 1/2 tbsp dry thyme)
- 1/4 tsp nutmeg
- 1/2 tsp black pepper
- 1/2 tsp salt
Toss together well, cover and cook in the oven for about 3 hours or until the onions and fennel have broken down completely and start to turn brown and the chicken thighs are fall apart tender. Serve the chicken with the braised onion and fennel over Brown Butter and Roasted Garlic Mashed Potatoes.
Brown Butter and Roasted Garlic Mashed Potatoes
Roast the garlic for this recipe in the last hour that the chicken is in the oven.
- 1/2 head garlic
- 2 1/2 pounds of potatoes
To a small saucepan add:
- 1/3 to 1/2 cup butter (only real butter works here)
Mash the potatoes together until smooth with the roasted garlic and brown butter as well as a pinch of pepper to season. You can also add a little cream if you like for extra richness.
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