One Pan Chicken & Fennel

So Easy to Make and Completely Delicious – Try It Tonight!

The best thing about this dish – other than how good it tastes – is that the chicken and fennel is made entirely in one pan. I whipped this one up, completely winging it, and it was so delicious it’s now in the regular rotation. Easy, heathy and little clean up. That checks all the boxes!

1 package boneless skinless organic chicken thighs
1 medium yellow onion, halved and sliced
1 bulb of fennel, halved and sliced
1-2 garlic cloves, peeled and minced
3/4 cup chicken broth
1/2 cup white wine
1/2 cup grain (orzo, basmati rice, quinoa)
1 large lemon, seeded and sliced
1/2 cup chopped Italian parsley
Salt and Pepper
2 tablespoons Olive Oil
1/2 teaspoon Herbs de Provence or French Thyme

DIRECTIONS
Pre-heat oven to 350 degrees.
Add oil to medium hot oven-safe chef’s pan or frying pan.
Season chicken thighs on both sides with salt and pepper, add to pan.
Sear chicken on med. high heat until lightly crusted, switch sides & repeat
Remove chicken from pan and let rest in dish.
Add onions and fennel to pan and stir around with brown bits from chicken, 2-3 mins. Add salt and pepper.
Add garlic, stir 1-2 mins.
Once vegetables start to soften a bit, add the chicken back in the middle of the pan, spreading veg around.
Add your grain, sprinkling liberally in pockets around chicken.
Add chicken broth and wine, bring to a boil.
Add herbs, sprinkling liberally.
Lay the slices of lemon on top of the mixture.
Place pan in oven for 20-30 minutes, until there’s a nice crust on top.
Remove from over, dash a bit of olive oil on the top of the dish.
Sprinkle the Italian parsley on top and serve.

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