Weekend suppers usually revolve around an oven baked dish in my household, especially during the cold weather months. We love chicken in all its many forms and (dis)guises. Roasting a whole chicken is great when you have a lot of time, but sometimes you would like roast chicken without spending the time. I’m not talking about rotisserie chicken here, although that’s always good, too. You can get the end result of roast chicken by using smaller pieces that cook so much faster.
For a weekend meal I prepared a chicken dish that I haven’t made in quite a long while: bone-in chicken with a herb-garlic mixture rubbed under the skin, on a bed of fennel, and onions. Here is my 45-minute version.
FENNEL AND ONION CHICKEN
Yield: serves 4
- 1 tablespoon olive oil
- 4 large bone-in chicken thighs
- 1 tablespoon minced garlic
- 2 teaspoons chopped fresh thyme, or 1 tsp. dried
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 large bulb fennel, cut into wedges
- 1 large onion, cut into wedges
- 2 cloves garlic, crushed
- 1/3 cup fat-free, lower-sodium chicken broth
1. Preheat oven to 425*F.
2. Combine 1 teaspoon olive oil, garlic, 1 teaspoon thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Loosen skin on thighs by inserting fingers, gently pushing between skin and meat. Rub garlic mixture under loosened skin.
3. Heat a large ovenproof skillet oer medium-high heat. Add 1 teaspoon oil; swirl to coat. Add chicken thighs to pan, skin side down; cook 4 minutes. Turn thighs over and brown other side. Remove from pan and set aside, reserving any pan drippings.
4. Into the drippings in the skillet, add the fennel and onions. Over medium heat, toss to coat and brown them a little. Pour in chicken broth. Remove skillet from heat.
5. Place chicken thighs on top of vegetables and place skillet in the hot oven. Bake for 40-45 minutes until chicken juices are clear and vegetables are tender.
SOURCE: Rachael Ray magazine