Recipe Chicken Thighs Fennel
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Serve immediately and enjoy.
Recipe chicken thighs fennel. Brown chicken until skin is crisp about 8 minutes. Halfway through take it out and baste the chicken with its juices. Add chicken thighs skin side down.
Preheat oven to 350 degrees. Pour any remaining juices from the bowl over the chicken. Scatter grated cheese all over the surface of the potatoes and fennel.
Transfer chicken to a plate leaving drippings in pan. Cook undisturbed until nicely browned 4 to. Place the chicken on a roasting tray skin facing up with the quartered fennel and onion in between in the oven for 45 minutes.
Separate the fennel bulbs into layers then add them to the chicken and leeks and leave to soften for about 10 minutes covering with a lid. Heat the olive oil in a large skillet over medium high heat. Season the chicken thighs with salt and pepper then brown them lightly in a shallow pan in a little oil and melted butter.
Broil the last 1 2 minutes to crisp up the skin at the end. Roast until the chicken reaches an internal temperature of about 160 f and the fennel is tender and beginning to brown around the edges about 30 minutes. Transfer chicken thighs to warm serving platter or plates and keep warm.
Massage the chicken in the marinade place the fennel and onion in also and mix with the marinade try not to break the veg up. Season chicken thighs with salt and pepper. Bake chicken and vegetables until chicken skin is golden and crispy about 45 minutes.
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