Fennel Chicken Thighs Braised in Red Wine
A moist and delicious chicken thigh braised in red wine with fennel, leeks, shallots, and garlic. A recipe from the oldest Italian Cookbook.
Servings: 6 servings
Calories: 465kcal
Cost: $20
Equipment
- 1 large saucepan
Ingredients
- 6 bone-in chicken thighs
- 1 cup dry red wine
- 1 fennel bulb, chopped
- 2 leeks, sliced
- 1 shallot, sliced
- 2 cloves garlic, minced
- 1 tablespoon anchovy paste
- salt and pepper
- 2 tablespoon olive oil
- 2 tbsp butter
Instructions
- Heat the saucepan with olive oil to medium-high heat. Dry chicken with a paper towel. Season on both sides with salt and pepper. Place chicken skin side down in the pan and sear for 3-4 minutes on each side. You may need to do this in batches. Remove the chicken and set them aside. They won't be cooked all the way through.
- Lower the heat to medium and add the fennel, leeks, and shallots. Season with salt and pepper and saute until softened, about 8 minutes. Then add the garlic and anchovy paste and saute for another minute or two.
- Pour in the red wine and bring to a simmer. Add the chicken thighs back to the pan and simmer all together for 20-25 minutes, or until the chicken thighs reach 165℉.
- Remove the chicken thighs and add the butter to the sauce. Stir until combined and spoon the sauce onto the chicken.
Notes
- You may need to add a little water to the pan once you add your chicken thighs in if you let the wine reduce too much. The chicken should be about ¼ covered in the sauce while braising.
- Trust the anchovy paste. This won't taste like fish but it will make the dish absolutely delicious.
Nutrition
Calories: 465kcal | Carbohydrates: 9g | Protein: 25g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 154mg | Sodium: 266mg | Potassium: 545mg | Fiber: 2g | Sugar: 3g | Vitamin A: 777IU | Vitamin C: 9mg | Calcium: 59mg | Iron: 2mg
