A one-pot meal with crispy chicken thighs and sautéed fennel, onions, and mushrooms. Comes together in no time with simple but delicious flavors. Serve with cauliflower rice or saffron-infused white rice.
4 bone-in, skin-on chicken thighs with fat trimmed
1 tsp salt, plus more to taste
1/2 tsp black pepper, plus more to taste
1 tsp fresh thyme leaves, finely minced
1 tsp lemon zest
2 tbsp grass-fed ghee
1 medium onion, sliced
1/2 a medium red onion, sliced
1 blub fennel, cleaned and sliced, save the fronds to use as garnish
4 ounces shiitake mushrooms, sliced
1/2 cup mushroom broth (you can also use a dry white wine in this case)
1 tbsp capers
lemon wedges to garnish
To begin, pat the chicken thighs dry and set them aside. Mix 1 teaspoon of salt, 1/2 teaspoon of black pepper, thyme leaves, and lemon zest in a small bowl. Now, season the chicken thighs on both sides with the spice mixture. Now, heat a large castiron pan over high heat, and once it begins to smoke, lower the heat to medium-high and add the ghee to the pan. Carefully add the chicken to the pan, skin side down, and sear for 3-5 minutes. Flip the chicken and sear the other side for 2 minutes. Remove the chicken from the pan and set it aside, skin side up.
Now, preheat your oven to 425˚F.
In the same pan you cooked the chicken, add the fennel and onions and sauté, stirring occasionally, for about 3 minutes. Then add the mushrooms and continue to cook until the vegetables are tender about 3 more minutes. Add the mushroom broth into the pan and give it a quick stir. Taste and season the sauce with a little salt and pepper. Now, push the vegetables towards the outside of the pan and nestle the chicken thighs in the center of the pan, making sure the skin of the chicken doesn’t come in contact with any liquid.
Transfer the pan to the oven and continue to cook for about 12-15 minutes or until the chicken is cooked through (inner temperature should be 167˚F or higher) and the vegetables are a bit caramelized and tender.
Remove the chicken from the oven and scatter the capers over top. Garnish with fennel fronds and fresh lemon wedges. Enjoy with cauliflower rice or saffron-infused white rice.
Keywords: Crispy Chicken and vegetables, Crispy chicken with fennel and mushrooms