Chicken Thighs with Sausage & Braised Fennel

Chicken Thighs with Sausage & Braised Fennel
Photo by Scott Phillips

Ingredients

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

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

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