Equipment
Ingredients
Chicken & Aromatics
- 4 chicken thighs, bone-in, skin-on
- 2 fennel bulbs, large, cored and sliced 1cm thick
- 1 yellow onion, julienned
- 3 garlic cloves
- 15 ml olive oil
Braising Liquid
- 60 ml pernod
- 250 ml chicken stock, high quality, low sodium
- kosher salt
- black pepper
Fennel Frond Purée
- 30 g reserved fennel fronds, rough chopped
- 15 g fresh parsley
- 15 ml lemon juice
- 45 ml olive oil, extra virgin
- 1 garlic clove, small
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 277 kcal
- Protein
- 9 g
- Carbohydrates
- 19 g
- Fat
- 17 g
- Fiber
- 2 g
- Sugar
- 6 g
- Sodium
- 1251 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 29 mg
- Potassium
- 366 mg
- Calcium
- 89 mg
- Iron
- 1.6 mg
- Magnesium
- 26 mg
- Phosphorus
- 124 mg
- Zinc
- 1.0 mg
- Vitamin A
- 29 mcg
- Vitamin C
- 19 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 2.5 mg
- Vitamin K
- 90 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.15 mg
- Niacin
- 2.3 mg
- Folate
- 16 mcg
- Water
- 136 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Pat chicken thighs completely dry with paper towels and season generously with salt and pepper on both sides. Separate fennel fronds from bulbs; set fronds aside for the purée. Slice bulbs and onions.
In a large Dutch oven over medium-high heat (190°C/375°F), add a splash of olive oil. Place chicken skin-side down. Sear undisturbed for 6-8 minutes until deep golden brown. Flip and sear the other side for 2 minutes. Remove chicken and set aside.
Reduce heat to medium (160°C/320°F). Add the sliced fennel bulb and onion to the rendered chicken fat. Sauté for 8-10 minutes, stirring occasionally, until softened and caramelized around the edges.
Add the smashed garlic and cook for 1 minute until fragrant. Deglaze the pan with Pernod, scraping up any browned bits (fond) from the bottom. Allow the alcohol to reduce by half, about 2 minutes.
Pour in the chicken stock and bring to a simmer. Return the chicken thighs to the pan, skin-side up, nestling them into the vegetables but keeping the skin above the liquid line. Cover and simmer on low for 25-30 minutes, or until chicken internal temperature reaches 74°C/165°F.
While chicken braises, prepare the purée. Combine reserved fennel fronds, parsley, lemon juice, small garlic clove, and extra virgin olive oil in a blender. Pulse until smooth. Season with a pinch of salt.
Remove the lid from the pot. If the sauce is too thin, remove chicken and boil liquid for 3-5 minutes to thicken. Return chicken. Plate the chicken and vegetables, drizzling the bright green fennel frond purée over the top just before serving.
Chef's Notes
- Pernod adds a distinctive anise profile, but the alcohol evaporates leaving a sweet, aromatic depth. If avoiding alcohol completely, increase the stock volume and add 1 teaspoon of crushed fennel seeds.
- Do not discard the fennel stalks when trimming; they can be tough, but are excellent for making stock later. Use only the bulb for the braise and fronds for the purée.
- For the brightest green purée, you can quickly blanch the fronds and parsley in boiling water for 10 seconds then shock in ice water before blending, though this is optional for a weeknight meal.
- This dish pairs exceptionally well with roasted potatoes or a simple arugula salad to catch the extra sauce.
Storage
Refrigerator: 3 days — Store in an airtight container. The flavors often deepen overnight.
Freezer: 2 months — Texture of fennel may soften slightly upon thawing.
Reheating: Reheat gently on the stove over low heat to prevent the chicken from drying out.
Troubleshooting
Chicken skin is flabby/soft
Cause: The pot was covered during the entire braise, trapping steam against the skin
Fix: Place under a hot broiler for 2-3 minutes to re-crisp (watch carefully to avoid burning)
Prevention: Ensure skin remains above the liquid line; optional finish under broiler for 2 mins
Sauce tastes bitter
Cause: Fennel or garlic was burned during the sauté phase
Fix: Add a teaspoon of honey or maple syrup to counteract bitterness
Prevention: Control heat during caramelization and stir frequently
Cultural Context
This recipe draws from the Provençal tradition of combining poultry with anise flavors, common in the South of France. The use of Pernod (a successor to absinthe) pays homage to French apéritif culture, utilizing its botanical complexity to transform a simple braise into something aromatic and sophisticated.
