This recipe is one of T1’s favorites!
Serves 4
Ingredients
6 -7 bone-in, skin-on chicken thighs
2 T olive oil
6 small Yukon gold potatoes cut in 1″ wedges
2 medium fennel, cut in half, then in fifths, fronds reserved
Sauce
4 garlic cloves, finely sliced
1/4 cup lemon juice
1/2 cup olive oil
3/4 cup water
2 T honey
2 t fennel seed, roughly crushed
1 t coriander seed, roughly crushed
2 t kosher salt
1 lemon, sliced
Cracked black pepper, to taste
Directions
- Preheat oven to 350F
- Trim chicken and dry thoroughly. Season the chicken well with salt and pepper.
- In a medium Dutch oven, heat olive oil over medium high heat.
- Place chicken skin-side down. Don’t move the chicken until the skin releases from the bottom of the pan and skin is nicely browned. (This ensures crisp skin). After skin is browned turn the chicken and cook and additional three minutes.
- After searing remove the chicken to a plate.
- Place the potatoes and fennel in the pan with the rendered chicken fat. Brown the ingredients for two to three minutes, stirring occasionally to coat with chicken fat.
- Return the chicken to the pan and pour sauce over ingredients.
- Cover with a lid and cook for 35 minutes.
- Turn the heat up to 450F, remove the lid and cook for another 10-15 minutes until golden.
- Spread fennel fronds over top and serve. Be sure to serve with the pan sauce.