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A favorite easy weeknight supper straight from the pages of my latest cookbook, #EatYourHeartOut.
I love braising for it’s fail-proof ability to keep everything ultra-juicy (tune in for my tip on nailing the perfect combo of crispy chicken skin and tender meat), and the flavors of tangy lemon, floral fennel, and a touch of gently sweet dates keep this whole dish feeling equal parts hearty and light.
The perfect transitional meal as we get back to busy fall routines — but still want to keep it delicious!
Find this and 150 other craveably clean recipes free from gluten and refined sugar in my new cookbook, Eat Your Heart Out!
Makes: 4 servings
2 tablespoons extra-virgin olive oil
1½ pounds bone-in, skin-on chicken thighs
1/2 teaspoon sea salt, plus more to taste
1 small yellow onion, thinly sliced
1 fennel head, fronds removed and discarded, cored and thinly sliced
1 lemon, thinly sliced into wheels
2 cups chicken stock
3 Medjool dates, pitted and roughly chopped
2 teaspoons Dijon mustard
2 tablespoons chopped fresh parsley, to garnish
Freshly cracked black pepper, to taste
•Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the chicken thighs on both sides with the salt. Add the chicken thighs, skin side down, to the skillet and cook until golden brown, about 5 minutes. Flip and cook until golden brown on the other side, another 3 to 4 minutes. Transfer to a plate. The chicken will not be fully cooked at this point. It will finish as it braises.
•Add the onion and fennel to the pot, season with a pinch of salt, and sauté until just softened, about 5 minutes. Add the lemon slices and deglaze the pot with the chicken stock, scraping the browned bits up from the bottom. Return the chicken thighs to the pot and sprinkle the dates around. Reduce the heat to a simmer and partially cover the pot. Simmer for 12 to 15 minutes, until the chicken thighs are cooked through and a meat thermometer registers an internal temperature of 165ºF.
•Remove the pot from the heat and place the chicken thighs on a serving plate. Stir the Dijon mustard into the sauce. Ladle the sauce over the chicken and garnish with the parsley and pepper.
•Bonus option for extra crispy chicken skin! Preheat your oven to broil and set a roasting rack over a sheet tray. When you remove the chicken thighs to swirl the mustard into the pan sauce, place the chicken on the roasting rack skin side up and broil 1-2 minutes until skin is crisp and golden brown. Add a generous spoonful of sauce to the base of serving dish, top with a chicken thigh, garnish with fresh herbs like parsley and fennel fronds and sprinkle of flaky salt, and enjoy!
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