Poulet La Fenouil Chicken Baked with Fennel

Transform your dinner table with the rich, aromatic flavors of Poulet La Fenouil, a French-inspired dish of chicken baked with fennel. This elegant yet approachable recipe features crispy, golden-brown chicken thighs nestled alongside caramelized fennel wedges, all infused with a luscious medley of dry white wine, garlic, zesty lemon, and fresh herbs like thyme and rosemary. Perfectly roasted in the oven, this one-skillet wonder delivers tender, juicy chicken and a vibrant, savory-sweet flavor profile that's sure to impress. Ideal for a cozy family meal or a sophisticated dinner party, this dish pairs beautifully with crusty bread or roasted potatoes. Explore the art of slow-baked flavors with this simple yet show-stopping recipe that brings a touch of Provence to your kitchen.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 4 pieces bone-in, skin-on chicken thighs
• 2 medium fennel bulbs
• 3 tablespoons extra virgin olive oil
• 4 cloves garlic cloves
• 1 large lemon
• 0.5 cup dry white wine
• 0.5 cup chicken stock
• 6 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon crushed red pepper flakes (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Trim the fennel bulbs by cutting off the stalks and fronds. Slice each bulb into 1/2-inch thick wedges.

Step 3

In a large oven-proof skillet or roasting dish, heat 2 tablespoons of olive oil over medium heat.

Step 4

Season the chicken thighs on both sides with salt, black pepper, and, if desired, crushed red pepper flakes.

Step 5

Place the chicken thighs skin-side down in the skillet and sear for 4-5 minutes, or until the skin is golden brown and crispy. Flip the chicken over and cook for an additional 2 minutes. Remove the chicken and set aside on a plate.

Step 6

In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the fennel wedges and cook for 5-7 minutes, stirring occasionally, until they begin to caramelize.

Step 7

Add the garlic cloves to the skillet and cook for another 1-2 minutes until fragrant.

Step 8

Deglaze the skillet with the white wine, scraping up any browned bits from the bottom. Let the wine reduce for about 2 minutes.

Step 9

Add the chicken stock and stir to combine. Squeeze the juice of one large lemon over the skillet, then nestle the lemon halves in the mixture.

Step 10

Return the chicken thighs to the skillet, placing them skin-side up on top of the fennel and liquid.

Step 11

Scatter the thyme and rosemary sprigs over the chicken and fennel.

Step 12

Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Step 13

Remove the skillet from the oven and let the dish rest for 5 minutes. Discard the herb sprigs and lemon halves before serving.

Step 14

Serve the chicken and fennel with a drizzle of the pan juices, and pair with crusty bread or a side of roasted potatoes.

Nutrition Facts

Serving size	(1506.4g)

Amount per serving	% Daily Value*
Calories	2071.3

Total Fat 148.4g	0%
Saturated Fat 35.6g	0%
Polyunsaturated Fat 0.1g
Cholesterol 496.6mg	0%
Sodium 3017.1mg	0%
Total Carbohydrate 51.0g	0%
Dietary Fiber 17.8g	0%
Total Sugars 23.5g
Protein 122.6g	0%

Vitamin D 0IU	0%
Calcium 385.5mg	0%
Iron 11.6mg	0%
Potassium 3555.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.8%

Protein: 24.2%

Carbs: 10.0%