How to Cook Fennel with Chicken Thighs Italian Style

[Music] this chicken has pretty decent amount of fat now you can take some of it off you can leave it all on these are boneless skinless when you are using skin on you're not taking any of the fat off you want to make it a little bit more healthy you can try to remove some of this fat here so if you have a really big piece like this you can cut it in half to portion it so what i'm doing is i'm spreading everything out on this cutting board i'm gonna go wash my hands completely and then we're gonna get salt and pepper on both sides keep a clean hand and have a dirty hand so you can do your flip and you don't have to go back and wash [Music] so both hands are clean right now let's make one hand dirty and let's save the other hand [Music] okay salt on the other side and pepper on the other side chicken's well seasoned now i'm going to put it off in the plate and i'm going to clean my cutting board to move on to the next step this is fennel often when you buy fennel this end here it will still be there it'll be longer and sometimes you know for packaging and whatnot they'll cut them off so this has been cut off and then you have these things here called the fronds so right here is the frond and this is edible the whole entire fennel plant is edible you do want to kind of shave the bottom here and shave it a little bit before you start cooking it because it could be a little tough i have a vegetable peeler here and we're going to peel it [Music] you don't have to go all the way to the top if you just do kind of the bottom here this is normally sufficient and i take a little cut okay and then this you can discard even though everything really on here is edible but this will be harder the uh inside the core in this core right here you can remove if you comment and you say it's edible of course it's edible [Music] we're going to use these for roasting too so just put them off to the side it doesn't matter which way you cut this because this is all going to get roasted [Music] i don't want to go chew thin on this because this is going to be in the oven for about an hour braising with the chicken kind of looks like celery but it definitely doesn't taste like celery so here's all my fennel it's a bunch i'd say it's about five i don't know maybe four cups worth use as much as you like or as little as you want it doesn't matter if you um you don't have the exact amount that i'm using the recipe is going to be fine it will if two onions try to not cry when you're using onions but i'm already past the point [Music] kind of like that okay that's how much onion all right i somewhat recovered from the onions but not not completely so i'm gonna take about four or five cloves of garlic hey guess what if you want more garlic use more garlic there's nothing more i dislike than when somebody's like you use too much garlic just don't follow the recipe then you know or take out the garlic or we'll go use gordon ramsay's recipe to take garlic easily out you just put it right here and then you do one of those and then the skin will pop right off you can leave these gloves whole in it or you can slice them up i'm just gonna do a little slice it doesn't have to be thin or anything like that [Music] i'm using a stainless you don't have to heat this up that much at all you don't have to use a stainless pan you can use a hard anodized which would work well that's like the coating on top of aluminum cast iron would be great too here's the chicken as i'm waiting you can see how much liquid has accumulated in the in here if you want a good sear now you want to dry it off [Music] okay it's dried off i'm putting it in my pan away from me so it doesn't hit me in the face and i'm just prepping another batch right over here see so i have it padded dry then i pull it back take it and i can get it right in here and make it uh make it get a good sear [Music] i should let it go longer but uh since i got three batches of chicken to do here i wanted to go quick but yeah give it maybe a little bit longer it'll come off the pan better than that [Music] and i'm just adding the panel in and we're gonna let this cook just for a couple minutes just to coat it [Music] all right once they get cooked not even cooked just just touched with the oil add in the onion and the garlic [Music] we put a little bit of salt and pepper on about a half a teaspoon of salt to start [Music] okay i'm going to turn my heat up and we're going to put some wine in about a half a cup of white wine this is sauvignon blanc chardonnay pinot grigio anything would be fine don't stick your head over it and pour [Music] [Laughter] [Music] gonna let this cook for about five minutes and then we're almost up to the oven step i have this big pan here [Music] whatever type of pan you use baking dish whatever just make sure it's big enough to hit to fit your like your four pounds of chicken all the fennel and the tomatoes like that basically you want to remove the flavor the flavor from the chicken by deglazing with the wine so that's good cooked for about five minutes we're gonna cook this all in the oven so turn it off and just put a lot down there four tablespoons five tablespoons six tablespoons and i'm just gonna wipe it all this is stainless here this is just a pan i just got we just got this at uh marshalls i think or home goods all clad it's the only all-clad uh uh piece of uh kitchen equipment i've ever bought because normally they're like 400 this was uh 30 i think my wife got it for so i was like yeah great and i know you guys know the ones who know cooking you know the stuff i use i'm cooking on a 40 burner here and um my knives are all mercer those are all 20 knives or 10. here's all our fennel let's get it all in there i have 32 ounces of tomatoes right here two pints [Music] and just try to kind of evenly distribute them but it doesn't matter if you don't it really doesn't and here's our seared chicken i put some of it in the broiler it doesn't matter nobody's gonna know i just had i had to speed it up i couldn't sear all that in the pan um because i got to make another video after this i'm making a chicken mushroom cream sauce with our spinach maybe that'll be up before this maybe it'll be up after i hope you're making this food for somebody you love somebody who's a good friend of yours whatever because uh or maybe just for yourself if you're in the mood but uh most of the food you see that i make i'm making big portions but just feel free to uh feel free to make it a lot smaller if you need to all right so now try to nestle this chicken in here kind of like push it down get the tomatoes and the fennel and everything around it this is some of the chicken juice get it all in there here these are the fronds [Music] they look like dill they don't taste like meal at all we salt and peppered it very well we salted the fennel as well i think there's enough salt on here i hope there's enough salt got a lot of olive oil on the bottom i'm gonna drizzle a little bit on top [Music] all right we're gonna braise this in the oven at 325 degrees until the chicken is very tender 165 degrees is done for chicken this could go 45 minutes to an hour is going to be a really good time for boneless skinless chicken dice let me tell you that fennel smell so so good you can hit the broiler up right at the end if you want to crisp up that chicken a little bit more let's take two forks right now and see how our chicken is okay look at this see how it's like pulling apart now if you want to pull apart even more put it in the oven for another 10 or 15 minutes it's going to be fine the juice from the tomatoes look how much juice accumulated here good all that juice oh man this is so so good this is such a great dish guys make some rice serve all that juice that delicious fennel chicken and tomato juice on top of it thanks for watching i'll see you next time

Channel: Sip and Feast

Views: 3,377

Rating: 4.9705882 out of 5

Keywords: how to cook fennel, chicken thighs with fennel, italian fennel recipes, boneless skinless chicken thigh recipes, clean and delicious fennel, italian chicken recipes for dinner, sip and feast, james delmage, jim delmage, chicken and fennel recipes

Id: m9hql6UdRr0

Length: 9min 57sec (597 seconds)

Published: Fri Jan 29 2021