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Crispy Braised Chicken Thighs with Olives, Lemon, and Fennel
Page 30
Cuisine: Italian | Course Type: Main Courses
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bhnyc from New York, NY
This is really, really good. It is relatively easy to make. You can prep ahead of time and then cook it pretty quickly. It is also fairly economical and worthy of guests. My one complaint is that the recipe calls for three large heads of fennel to yield about three cups of it sliced. Three large heads were much too much so I only used the three cups and didn't put the rest in. It was a waste to have purchased so much. However, the braised fennel was one of the best parts of this dish and we wished there had been more of it. I would suggest adding at least four cups of it instead of three. I would also add a few more strips of lemon peel. Unlike the other reviewer, my chicken did not need to cook longer than twenty minutes. In fact, the timing was perfect. Mine did take longer to brown, though. The chicken rendered a lot of fat so I really had to skim before serving. Placing the thighs under the broiler is really important or else the skin is soggy. This dish was perfect with plain old, simple, steamed green beans. So good!
(edited 30th October 2010) (0) comment (2) useful
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