I have wanted to make a dish with fennel since November. I saw it in the grocery store and thought that it was so beautiful, I just had to try it! Week after week I thought about buying a bulb, but was too nervous. I had never cooked with (or even tasted) fennel before, so I waited for the right opportunity before creating this recipe.
Luckily for me, our dear friends took us to The Chopping Block as a wedding gift recently. We had such a fun time making new recipes (including Shrimp Scampi, Grilled Fennel and Radicchio with Balsamic Glaze, Beef Tenderloin with Herb Roasted Potatoes and Red Wine Reduction, and a Flourless Chocolate Cake with Bourbon Caramel Sauce) with our friends! Grilling fennel was a new experience for me, and I really enjoyed its bitter flavor. Finally, I was ready to try out a new recipe!
I’ve been trying to experiment with spices more. I don’t like to overwhelm my recipes with too much flavor, but I find myself “playing it safe” more often than I’d like. In this recipe, I seasoned the chicken liberally with garlic salt, rosemary and french thyme spices. I am absolutely in love with the flavor combination that came out. The spices are not too strong, and pair beautifully with the fresh lemon juice.
My husband claims that this is the best dish I have made so far for Sweet Pea Living, and I’m not going to lie … I agree with him! The tender chicken thighs are addicting in this dish. My biggest regret is that I only made four of them! What was I thinking?! Now at least I know to make more next time.
I think you can trust me when I say, you’re going to want to make this dish. As always, let me know what you think by taking a picture and tagging Sweet Pea Living on Facebook and Instagram! I can’t wait to see how much you love it.
Chicken Thighs with Fennel and Artichokes
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 tablespoon garlic, minced
- 1 ½ pounds chicken thighs (about 4-6)
- 1 teaspoon garlic salt
- 1 teaspoon rosemary, dried
- 1 teaspoon french thyme, dried
- 1 large fennel bulb, cut into eighths
- 1 14-ounce can artichokes, quartered and drained
- ¼ cup chicken stock
- 1/2 lemon, juiced (take care to not let the lemon seeds sneak in)
- 2 tablespoons parsley, chopped
- Preheat oven to 400 degrees.
- Heat up EVOO in a large skillet over medium-high heat. Add garlic to pan and cook for about 2 minutes, until fragrant.
- Season the chicken liberally with garlic salt, rosemary, and thyme on all sides. Place chicken thighs in skillet with the skin-sides face down. Fill in the remaining area of the pan with fennel and artichokes. Turn heat on high and cook until skins of the chicken are crispy, about 7 minutes. Flip the fennel and artichoke slices occasionally to avoid burning.
- Turn off heat from burner. Flip chicken thighs so that the skins are showing. Move skillet into the oven. Set timer for 20 minutes.
- After 20 minutes, pour chicken stock into pan. Return to oven for 15 minutes.
- Once chicken is fully cooked, remove from oven. Squirt lemon juice over skillet and top with chopped parsley.
- Enjoy hot!
Yields: 4 servings
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes