epicurious4.5
One-Pan Braised Chicken Thighs and Fennel Pasta
This weeknight chicken thigh and pasta dinner recipe aligns equal levels of richness, satisfaction, health, wholesomeness, and ease.
👥 2 Servings⏱️ Prep & Cook: 1h 25m👤 Andrew Rea📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●skillet
- ●stove
📝 Preparation Steps
1
Preheat the oven to 325°F.
2
In a small bowl, combine the garlic, rosemary, lemon zest, olive oil, and red pepper flakes. Stir to combine, then set aside.
large lemon, zested and juiced1Red pepper flakes, to taste
3
Season the chicken generously with salt and pepper.
4
Add the vegetable oil to a cold ovenproof stainless-steel skillet, then add the chicken skin-side down. Make sure each piece is thoroughly coated in the oil. Turn the heat to medium high and let the chicken sit undisturbed until the skin is crisp and well browned, 3 to ⏱️ 6 minutes. Flip and cook for ⏱️ 1 minute on the other side. Transfer to a plate and set aside (the chicken will continue to cook later).
5
Drain off all but 2 tablespoons of fat from the skillet. Add the fennel and onion and cook over medium heat, stirring occasionally, until softened and slightly brown, 3 to ⏱️ 4 minutes. Make a small well in the center and add the garlic-herb paste. Cook on the direct heat of the skillet, stirring, for about ⏱️ 1 minute before mixing into the surrounding vegetables. Continue to cook until all of the vegetables are tender and evenly coated in the herb mixture, 1 to ⏱️ 2 minutes. Add the chicken stock, wine, and lemon juice and bring the sauce to a bare simmer, scraping up any browned bits from the bottom of the skillet. Return the chicken thighs to the skillet, skin-side up, making sure the skin is not submerged in the liquid.
chicken stock, preferably homemade2 cupslarge lemon, zested and juiced1
6
Place the skillet in the oven and bake for 35 to ⏱️ 45 minutes, until the internal temperature of the chicken thighs reaches 175°F. Remove from the oven and set the chicken aside on a plate.
7
Return the skillet to the stove and bring the braising liquid to a boil over medium-high heat. Add the pasta and lower the heat to maintain a simmer. Cook, stirring every few minutes, until the pasta is al dente, anywhere from 5 to ⏱️ 12 minutes, depending on the type of pasta. Add the cheese and basil and stir to combine. Season with salt and pepper.
8
Return the chicken thighs to the sauce and cook until warmed through, 4 to ⏱️ 5 minutes. Garnish with chopped parsley and serve.
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