One-Pan Lemon-Braised Chicken Thighs with Chickpeas and Fennel | America's Test Kitchen

Name: One-Pan Lemon-Braised Chicken Thighs with Chickpeas and Fennel | America's Test Kitchen
Total time: 90 min
Ingredients: 2 (15-ounce) cans chickpeas, rinsed; 6 (5- to 7-ounce) bone-in chicken thighs, trimmed; Salt and pepper; 1 tablespoon olive oil; 1 large fennel bulb, stalks discarded, bulb halved and cut into 1/2-inch-thick wedges through core; 4 garlic cloves, minced; 2 teaspoons grated lemon zest plus 1 1/2 tablespoons juice; 1 teaspoon ground coriander; 1/2 teaspoon red pepper flakes; 1/2 cup dry white wine; 1 cup pitted large brine-cured green olives, halved; 3/4 cup chicken broth; 1 tablespoon honey; 2 tablespoons chopped fresh parsley; 1 baguette, sliced

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One-Pan Lemon-Braised Chicken Thighs with Chickpeas and Fennel, a flavorful dish blending tart lemon with warm spices and hearty textures.

Keywords

Beans
Vegetables
Chicken
Main Courses

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Ingredients

2 (15-ounce) cans chickpeas, rinsed
6 (5- to 7-ounce) bone-in chicken thighs, trimmed
Salt and pepper
1 tablespoon olive oil
1 large fennel bulb, stalks discarded, bulb halved and cut into 1/2-inch-thick wedges through core
4 garlic cloves, minced
2 teaspoons grated lemon zest plus 1 1/2 tablespoons juice
1 teaspoon ground coriander
1/2 teaspoon red pepper flakes
1/2 cup dry white wine
1 cup pitted large brine-cured green olives, halved
3/4 cup chicken broth
1 tablespoon honey
2 tablespoons chopped fresh parsley
1 baguette, sliced