Susan’s Chicken with Fennel, Shallots and Potatoes

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Susan's Chicken2

A few weeks ago we visited our friends, Neil and Susan, and were guests in their lovely home in beautiful Palm Springs. Susan served a simple but incredibly delicious dish of roasted chicken thighs with fennel, shallots and potatoes for our supper. Once we returned home, I knew it would make a great blog post, so I gathered my ingredients and away I went. Susan adapted her recipe from this one featured on theKitchn and it is a winner, simple enough to make for two with leftovers, or perfect for an impromptu dinner party.  Susan adds shallots and small potatoes to her version, which turns the dish into a full meal.

Not usually a fan of fennel, I  kind of turned up my nose when I saw her preparing the anise-tasting vegetable. Roasting the fennel at a high temperature, though, caramelized the fennel, softening its flavors to a mellow, rich taste. I caught myself snacking on some of the roasted fennel while I was snapping photos for my post.

Everything comes together in one, big bowl and a sheet pan, making clean-up a snap. And dinner is ready in only half an hour…This is good enough for company, I promise!

TIP: My package of boneless chicken thighs had pieces ranging wildly in size. Just cut the large pieces in half to make them uniform in size.

Susan's Chicken with Fennel, Shallots and Potatoes
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Serves: 3-4
 
Chicken thighs, roasted with fennel, shallots and potatoes.
Ingredients
  • 1½ pounds boneless, skinless chicken thighs
  • 2 medium-sized fennel bulbs
  • 1 bag small potatoes (1 pound)
  • 6 shallots, peeled and halved
  • 4 garlic cloves, peeled and finely chopped
  • 3 tablespoons olive oil
  • 3 tablespoons white wine
  • zest and juice of 1 Meyer lemon
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • fennel fronds (optional garnish)
Instructions
  1. Preheat oven to 425 degrees.
  2. Place chicken pieces in a large bowl.
  3. Cut each fennel bulb in half, reserving fronds. Cut out the hard core and slice into ½-inch thick slices. Add to chicken, along with the potatoes and shallots.
  4. Chop 2 tablespoons of the fennel fronds and add to mixture.
  5. Add garlic, olive oil, wine, lemon zest and juice, salt and pepper and mix well.
  6. Using a sided sheet pan, place chicken pieces in the center and surround with vegetables. Pour any accumulated juices over the entire pan.
  7. Roast, uncovered for 30 minutes. Allow dish to rest, covered, for 5 minutes before garnishing and serving.

 

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23 Responses to Susan’s Chicken with Fennel, Shallots and Potatoes

  1. Beth (OMG! Yummy) April 26, 2013 at 10:48 am #

    This must be the noon cooking the other day! YUM! I became of fennel fan when I made the Jerusalem clementine fennel chicken – this looks like a terrific combo as well. And I altered my dish to one pan as well – love that!

    • Liz April 26, 2013 at 12:03 pm #

      Indeed it was, Beth –

  2. TheWimpyVegetarian April 26, 2013 at 12:05 pm #

    This looks perfect! I love fennel in all it’s forms, but roasted is definitely my favorite. You’re absolutely right about the caramelization softening the flavors.

    • Liz April 26, 2013 at 1:32 pm #

      Thanks, Susan, but I still have to convince Larry about the fennel 😉

  3. Lynda - TasteFood April 27, 2013 at 2:06 pm #

    Great meal. And you ate fennel!!

    • Liz April 27, 2013 at 3:58 pm #

      I did, indeed!

  4. Carol Sacks April 28, 2013 at 11:25 am #

    This dish sounds delicious. What a lovely post, Liz!

    • Liz April 28, 2013 at 3:18 pm #

      Thanks, Carol –

  5. Jayne April 28, 2013 at 12:41 pm #

    This sounds lovely! I too am not usually much of a fennel fan, I will have to try roasting it!

    • Liz April 28, 2013 at 3:18 pm #

      Try slicing it even thinner, Jayne – I’m not giving up on fennel!

  6. Teresa April 28, 2013 at 6:33 pm #

    Shallots I’m assumed are quartered and roasted with everything? Or are they sliced thin like the fennel?

    • Liz April 29, 2013 at 8:15 am #

      Oh my gosh, I forgot to include the shallots in my recipe – thank you so much for pointing that out. Recipe has been fixed. Thank you again, Teresa!

  7. Oui, Chef April 29, 2013 at 10:46 am #

    Love the clean flavors in this dish, Liz. I’m a huge fan of fennel!

    • Liz April 29, 2013 at 10:57 am #

      I’m getting there on the fennel, Steve.

  8. Lisa @ Whisk & Cleaver April 29, 2013 at 12:56 pm #

    Liz I’m so impressed you made something with one of your least favorite ingredients! That’s how I feel about cilantro – I try but it always tastes soapy to me and it’s usually the only thing I can taste in a dish. Fennel, though, I love – and I will have to try your recipe. Happy birthday!

    • Liz April 29, 2013 at 2:23 pm #

      You and my husband agree on cilantro –

  9. sippitysup April 29, 2013 at 6:16 pm #

    Why do they make the meat different sizes. I think they do it s you’ll buy more. I will take your tip and run with it. Thanks GREG

    • Liz April 30, 2013 at 8:15 am #

      Greg, I totally agree –

  10. Kim May 2, 2013 at 9:34 am #

    I LOVE caramelized fennel. You are right, this DOES look like a snap dinner to make! I’ve got fennel in the fridge at the moment (three bulbs, to be exact), so I’ll have to try this soon.

    [K]

    P.S. Hope you had a wonderful birthday!!!

    • Liz May 2, 2013 at 10:45 am #

      And clean-up is a snap, Kim.

  11. Laura @ Family Spice May 2, 2013 at 5:16 pm #

    I am not a fan of fennel either. But, if you like this and you’re not a fennel fan, then maybe I need to try it!

  12. Gisele aka LA2LAChef May 8, 2013 at 4:05 pm #

    it’s so true, Liz. Roasted, and hence caramelized fennel, is a whole different beast than raw fennel. I, too, am not so crazy about raw, but love it roasted.

    • Liz May 8, 2013 at 6:11 pm #

      Gisele, thanks, I’m getting closer to fennel these days 😉

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