I plated the chicken thighs with Creamed Potatoes and Braised Brussels Sprouts
Roasted Chicken Thighs with Fennel and Onion
Chicken Thighs are a great protein to feed a large crowd – they are very affordable (I look for grocery store specials and then freeze so I have them in the house to thaw when needed). I am budget conscious, just like my mother, and I believe being a household economist is a worthy endeavor and one I highly recommend. I have been known to announce to David as we sit down to a luscious plate of food, “this cost $2.43 per head”. David is inured to my eccentricities! This recipe is delicious to serve the day you make it and is an excellent leftover item to have in the refrigerator when you need something quick.
Ingredients
- 4 Chicken Thighs skin on and bone in.
- ½ yellow onion
- ½ fennel bulb
- 3 cloves garlic
- 4 large dried bay leaves
- 1 cup buttermilk
- 1 cup wine
- 2 tbs mustard
- 1/2 cup heavy cream optional (adds restaurant richness to the dish)
- 1 ½ tsp Kosher salt
- 1 tsp freshly ground black pepper
Instructions
Marinate the chicken
- Slice the onion and fennel bulb into thin slices.
- Chop the garlic
- In a mixing bowl, toss the thighs with the onion, fennel and garlic, bay leaves and then add the buttermilk. Toss to coat.
- Cover and refrigerate for 4 to 8 hours.
Final preparations for cooking
- Drain the excess liquid from the bowl.
- Add the mustard, wine and salt and pepper - and the cream - if you are adding this optional element.
- Toss to mix.
- Place the thighs skin side up into a roasting dish with 2-inch-high sides. Pour the vegetables and wine mix over the chicken and distribute evenly. You want the skin to be showing – so it browns nicely.
- Cook at 400 degrees for 1 hour.
Notes
The cream, wine and mustard are a marriage made in heaven and will add a bit of extra elegance to this weeknight dish – and make it dinner party special. Give it a try both ways and see which you prefer!
