Fennel Chicken Thighs in Red Wine

Fennel Chicken Thighs in Red Wine is a delicious and hearty dish that surprises with its rich flavors. The chicken thighs are simmered in a creamy sauce made from fennel and leeks, infused with red wine, creating a savory and satisfying meal. While the flavor combination might not be as widely known as others, it’s intensely delicious.

This dish pairs beautifully with a Cabernet Sauvignon and is complemented by sides like Garlic Parmesan Green Beans. Perfect for a cozy dinner or a special occasion, it promises to delight anyone who tries it with its unique and comforting taste.

Ingredients for Fennel Chicken Thighs in Red Wine

• Chicken Thighs: 4 — Bone-in, skin-on chicken thighs are ideal for this recipe, as they stay moist and flavorful during cooking.
• Olive Oil: 2 tablespoons — Used for searing the chicken, providing a rich flavor and helping achieve a crispy skin.
• Fennel Bulb: 1 (sliced) — Adds a unique, slightly sweet flavor to the dish. Fennel’s distinct taste pairs well with the richness of the sauce.
• Leeks: 2 medium (sliced) — These offer a mild, onion-like flavor that enhances the overall depth of the sauce.
• Shallots: 2 (chopped) — Shallots bring a subtle sweetness and complexity, complementing the fennel and leeks.
• Garlic: 3 cloves (minced) — Fresh garlic adds aromatic depth and enhances the dish’s savory profile.
• Anchovy Paste: 1 tablespoon — This ingredient adds umami and richness without imparting a strong fish flavor, making the dish more savory.
• Red Wine: 1 cup — Used to deglaze the pan and create a flavorful sauce, adding acidity and depth to the dish.
• Butter: 2 tablespoons — Stirred into the sauce at the end, it adds a silky richness and helps to round out the flavors.
• Salt and Pepper: To taste — Essential for seasoning each layer of the dish, ensuring all flavors are balanced.

Step by Step Directions to make Fennel Chicken Thighs in Red Wine

Step 1: Prepare the Chicken

Begin by heating a large saucepan over medium-high heat. Add 2 tablespoons of olive oil to the pan. While the oil heats up, pat 4 chicken thighs dry with a paper towel. This step is crucial for achieving a crispy skin, as it reduces moisture that can cause steaming during cooking. Season the chicken thighs generously on both sides with salt and pepper. Once the oil is hot, place the chicken skin-side down in the pan and sear them for 3-4 minutes on each side until they develop a nice golden brown color.

You may need to do this in batches to avoid overcrowding the pan. After searing, remove the chicken and set it aside; they won’t be fully cooked yet since they will finish cooking in the next steps.

Step 2: Sauté the Vegetables

Lower the heat to medium and add 1 sliced fennel bulb, 2 sliced medium leeks, and 2 chopped shallots to the same pan. Season the mixture with salt and pepper. Sauté these vegetables for about 8 minutes until they soften and become fragrant. The fennel, leeks, and shallots will meld together, creating a flavorful base for the sauce.

Step 3: Add Garlic and Anchovy Paste

Next, add 3 minced garlic cloves and 1 tablespoon of anchovy paste to the pan. Stir and sauté for an additional 1-2 minutes. The garlic will release its aroma, and the anchovy paste will dissolve into the mixture, providing a savory depth without a noticeable fish flavor.

Step 4: Incorporate Red Wine

Pour in 1 cup of red wine, stirring to combine all the ingredients in the pan. Bring the mixture to a simmer, which will help deglaze the pan and lift any flavorful browned bits stuck to the bottom. This step is essential for building the richness of the sauce.

Step 5: Braise the Chicken

Return the seared chicken thighs to the pan, nestling them into the sauce. Cover the pan and let everything simmer together for 20-25 minutes. During this time, the chicken will cook through, reaching an internal temperature of 165°F. The flavors will meld beautifully, and the chicken will absorb the rich essence of the sauce.

Step 6: Finish the Sauce

Once the chicken is cooked, carefully remove the thighs from the pan and set them aside on a plate. Add 2 tablespoons of butter to the sauce, stirring until it melts and combines. This addition will enrich the sauce, giving it a silky texture.

Step 7: Serve

Finally, spoon the flavorful sauce over the chicken thighs before serving. The fennel and leeks will provide a unique flavor profile that pairs well with the richness of the dish. This dish is perfect for a cozy dinner, and you can also try incorporating fennel into other recipes, like Sausage and Fennel Pasta, for a delicious twist!

Pro-Tips

1. Adjust Sauce Consistency: If you notice that the wine reduces too much after adding the chicken thighs, don’t hesitate to add a little water to the pan. The chicken should be about ¼ covered in sauce while braising to ensure it stays moist and flavorful.
2. Searing Technique: When searing the chicken, resist the urge to move them around frequently. Let them sear untouched for at least 3 minutes before checking underneath. This will help achieve a perfect, crispy skin.

Side Dishes to Pair With

Starch

• Crispy Garlic Parmesan Potatoes: These potatoes are a flavorful and crunchy side that complements the richness of the chicken.
• Lemon Spinach Orzo: A light and refreshing option that balances the savory dish with bright citrus notes.
• Creamy Mushroom Truffle Risotto: For a more luxurious pairing, this rich risotto adds depth and earthiness to the meal.

Vegetables

• Italian Cabbage: A classic Italian side dish that provides a hearty, savory contrast.
• Sautéed Rapini with Garlic: This slightly bitter green pairs well with the richness of the chicken, adding a nice balance.
• Classic Pasta Fagioli: A comforting soup that can serve as a warm and hearty addition to the meal.

Appetizers

• Italian Stuffed Baked Clams: A light seafood appetizer that adds a touch of elegance to the meal.
• Homemade Shrimp Cocktail: Another fresh and light option that complements the flavors of the main dish beautifully.

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