Tomato-Braised Chicken with Parsnips & Fennel
simple tomato-braised chicken thighs with caramelized parsnips, fennel, olives, walnuts, and fried rosemary
servings: 4
Ingredients
Scale
- 6 skin-on, bone-in chicken thighs
- kosher salt
- 2 tbsp olive oil
- 2 sprigs rosemary
- 2 medium parsnips, peeled and sliced ¼”
- 1 large shallot, thinly sliced
- 2 fennel bulbs, sliced ¼”
- ½ cup white wine (recommendation: sauvignon blanc)
- 1 ½ cups FarmToFork Spicy Marinara Sauce
- 1 cup chicken stock
- ½ cup castelvetrano olives, halved
- ¼ cup chopped toasted walnuts
- fennel fronds (optional)
Instructions
- Pat the chicken dry on all sides. Let the chicken sit at room temperature, skin-side up, for about 20 minutes. Season well with salt.
- Heat a 12” skillet over medium heat. Add the olive oil. Once hot, place the rosemary sprigs into the oil. Fry for 30 seconds on each side, or until crisp. Remove the rosemary and set aside.
- Place the chicken into the skillet, skin-side down. Lower the heat to medium-low. Allow the chicken skin to crisp until deeply golden, about 12-15 minutes. Flip the chicken and cook for another minute. Remove the chicken and set aside.
- Add the parsnips to the skillet. Cook until caramelized on both sides. Season with a pinch of salt. Remove the parsnips and set aside. Add a little bit more olive oil to the skillet. Add the shallots. Cook for a minute or so, then add the fennel. Sauté until caramelized and tender. Season with a pinch of salt. Stir the parsnips back in.
- Add the white wine, FarmToFork Spicy Marinara Sauce, and chicken stock. Stir well and bring to a simmer. Place the chicken back into the sauce, skin-side up (do not submerge the crispy skin). Braise the chicken for 15 minutes on medium-low, or until the chicken is cooked through and the sauce has reduced.
- Serve the chicken right in the skillet. Garnish with olives, toasted walnuts and fennel fronds (optional). Break off the leaves from the fried rosemary sprig and sprinkle over top.