Braised Chicken Thighs with Fennel and Sausage
Servings: 6 servings
Ingredients
- 6 chicken thighs bone in and skin on
- 8 oz ground italian sausage
- 1 medium yellow onion thinly sliced
- 1 fennel bulb thinly sliced
- 2 cloves garlic minced
- 2 tbsp cherry peppers chopped
- 1 tsp fresh thyme leaves roughly chopped
- 1/2 cup dry white wine
- 1 can crushed tomatoes 15 ounces
- 2 cups chicken broth
- salt to taste
- 1 tbsp olive oil
- 1 lemon
- fresh parsley roughly chopped
Instructions
- Pat thighs dry with a paper towel or kitchen towel. Sprinkle both sides of each thigh with salt. Heat a heavy bottom skillet, dutch oven or braiser to medium and add a tablespoon of olive oil. Place the chicken thighs skin side down onto the hot pan and sear until the skin is crisp and golden, 6-8 minutes. flip over and brown the other side. Cook the thighs in batches to ensure even browning. Remove thighs from the pan and add the italian sausage. Brown the sausage while breaking it up well then add the sliced onion and fennel seasoned with a pinch of salt and sauté for about 4 minutes. Add the garlic, thyme and cherry peppers and sauté a couple minutes more. Add the wine to deglaze and use a wooden spoon to scrape up all the brown bits from the bottom of the pan. Add the tomatoes and broth. Taste your braising liquid before returning the chicken back to the pan to make sure it is seasoned. Add salt if needed.Return the chicken to the pan and turn the heat to medium. Braise for approximately 30-40 minutes with the lid off until the sauce has reduced and thickened. Squeeze fresh lemon juice all over the chicken and top with chopped parsley.