Chicken Thighs with Sausage & Braised Fennel

Ingredients

• 1 sprig fresh rosemary
• 1 Tbs. good-quality balsamic vinegar; more if needed
• 3 Tbs. plus 2 tsp. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• ½ cup dry white wine (like Sauvignon Blanc)
• 3 links sweet Italian sausage (about ¾ lb.)
• 1 large yellow onion, halved and thinly sliced
• + 6 more ingredients
• • 1 large Yukon Gold potato (about ½ lb.), peeled and cut into ½-inch dice
  • 1 large or 2 small bulbs fresh fennel (about 1 lb.), with stalks attached, if possible
  • 6 skinless, bone-in chicken thighs (about 2-¼ lb.), large pieces of fat trimmed
  • 1 clove garlic, minced
  • 1-½ to 2-½ cups homemade or low-salt canned chicken broth
  • ¹/₃ cup freshly grated Parmigiano Reggiano; more for sprinkling

Cut the stalks off the fennel. If there are any fronds, save a small handful. Quarter the fennel bulb through its core; reserve one quarter (two if using small bulbs). Slice the remaining fennel through the core into wedges about 1/2 inch thick. Season the chicken well with salt and pepper. Heat...

View full recipe at Fine Cooking