Tomato Fennel Braised Chicken Thighs. This deeply flavoured Tomato Fennel Braised Chicken Thighs recipe, slow cooks for a couple of hours but takes just minutes to prepare. It's a perfect family comfort food meal.
Course
Dinner
Cuisine
Italian Inspired
Prep Time15minutes
Cook Time2hours15minutes
Total Time2hours30minutes
Servings4to 6 servings
AuthorBarry C. Parsons
Ingredients
2-3poundsboneless skinless chicken thighs
Salt and pepper to season chicken
Flour for dredging chicken
4tbspolive oil
2cupschicken stock
6large ripe tomatoesor 3 ½ cups diced canned tomatoes, diced
½large bulb fennelor one small bulb, diced small
4clovesminced garlic
1large red onion diced
1tbspdried oregano
¼tspchili flakesoptional
1 ½tbspbrown sugar
½tspsalt
½tspfreshly ground black pepper
Instructions
Heat olive oil in a large skillet over medium heat.
Season chicken thighs with salt and pepper and then dredge them in plain flour.
Brown the chicken thighs on both sides.
Deglaze the pan with the chicken stock, making sure to loosen any browned bits from the bottom of the pan.
In a covered roasting pan toss together the remaining ingredients except for the chicken stock.
Add the browned chicken thighs on top of the vegetables and pour the chicken stock over everything.
Cover and roast at 300 degrees F for about 1½ to 2 hours or until most of the liquid has cooked off and the chicken is tender and falling apart.
To serve, you can either spoon the vegetables over rice or pasta or, if you prefer, process them slightly in a foods processor or, in the pan with an immersion blender, to make a sauce as is shown in the photo.