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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

LEMON BRAISED CHICKEN THIGHS WITH CHICKPEAS AND FENNEL Recipe

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This recipe for LEMON BRAISED CHICKEN THIGHS WITH CHICKPEAS AND FENNEL is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 15 oz can chickpeas, rinsed
6 bone in chicken thighs
1 tablespoon oil
1 large fennel bulb, cut into ½ “ wedges
4 garlic cloves, minced
2 teaspoons grated lemon zest
1 ½ tablespoon lemon juice
1 teaspoon ground coriander
½ teaspoon red pepper flakes
½ cup dry white wine
1 cup pitted green olives, halved
¾ cup chicken broth
1 tablespoon honey
2 tablespoons chopped parsley
Directions:
Directions:
Heat oven to 350°. Mash ½ cup chick peas to coarse puree. Season dried chicken with salt and pepper. Heat oil in oven safe skillet, cook chicken skin side down until browned, about 8 minutes. Transfer to plate. Pour off all but 2 tablespoons fat and heat, adding fennel and sprinkle with salt, cooking until brown, about 3-5 minutes per side. Add garlic, lemon zest, coriander and pepper flakes, stir in wine and cook about 2 minutes more. Add olives, broth, lemon juice, honey, mashed chickpeas and remaining whole chickpeas and simmer. Nestle chicken into liquid, and transfer pan to oven and bake, uncovered about 35-40 minutes. Sprinkle with parsley and serve.

 

 

 

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