Onion and Fennel Braised Chicken with Brown Butter and Roasted Garlic Mashed Potatoes

Onion and Fennel Braised Chicken with Brown Butter and Roasted Garlic Mashed Potatoes

Slow cooked Sundays are pretty common around here, especially on days like today when a winter storm rages outside. There's nothing better than weathering out the storm on a relaxed afternoon while supper slowly cooks away in the oven, practically unattended. A pot roast or pulled pork are two of our family favorites but slow braised chicken is also a delicious choice.

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

Cut the half head of unpeeled garlic in half and place on a square of aluminum foil, cut side up. Sprinkle with a pinch of salt and pepper. Drizzle on a little olive oil. Bring all sides of the aluminum foil to the center and pinch together to seal. Place in the oven with the chicken for 45-60 minutes until fully softened and cooked.

• 2 1/2 pounds of potatoes

Peel the potatoes and boil slowly in salted water until fully cooked.

To a small saucepan add:

• 1/3 to 1/2 cup butter (only real butter works here)

Melt over medium heat and continue to cook until all the water steams off the butter and the leftover milk solids in the butter start to go brown. At this point the butter begins to smell like caramel.

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.

Roasted Garlic and Lemon Duchess Potatoes

Roasted Garlic and Lemon Duchess Potatoes

More great side dish ideas is one request often made by our readers and are always a welcome addition to a recipe arsenal. So often we have the same roast chicken, beef or turkey and the side dishes become even more important to add interest to what might otherwise be a rather mundane meal.

As part of a recent Sunday dinner which would do great service as a Thanksgiving or even Christmas dinner, we enjoyed these potatoes with roasted vegetables and a very delicious Lemon Sage Butter Roasted Turkey. The lemon and roasted garlic for these potatoes actually came from roasting the vegetables that we served with it but if you are making this as a side dish for another meal, they are easily roasted on their own.

Roasted Garlic and Lemon Duchess Potatoes

Recipe by Barry C. Parsons

Roasted Garlic and Lemon Duchess Potatoes - golden crusted, creamy duchess potatoes with sweet roasted garlic and a hint of lemon.

Prep time: 45 minutes
Cook time: 20 - 30 minutes
Total time: 1 hour 15 minutes
Yield: 6-8 servings
Ingredients

• 3 lbs red or yellow potatoes
• 1/4 tsp black pepper
• 1/2 tsp salt
• 4 tbsp melted butter
• 1/3 cup cold whipping cream
• 4 egg yolks
• 1/2 roasted lemon, juiced
• 4 cloves roasted garlic
• drizzle olive oil (for lemon and garlic roasting)

Cooking Directions

1. Place garlic cloves in a garlic roaster or just wrap in aluminum foil with a pinch of salt and a light drizzle of olive oil.
2. In a small glass baking dish drizzle a little olive oil then place the lemon, cut side down. Roast with the garlic for 45 minutes or so or until the garlic has softened.
3. Meanwhile, peel and cut your potatoes into chucks and simmer gently until fully cooked and for tender. Drain.
4. Mash the potatoes well and add the butter, juice from the roasted lemon, roasted garlic and salt and pepper. Mash until smooth.
5. Whisk together the egg yolks and whipping cream. Quickly mix into the mashed potatoes. Turn into a greased baking dish and bake at 375 degrees F for about 20 minutes or until the top turns golden brown.
6. Duchess potatoes can also be baked on a parchment lined baking sheets by dolloping the potato mixture or even piping it onto the sheet in individual servings or smaller sizes to serve 2 or 3 as a serving.