Slow-Baked Chicken Thighs with Tomato, Fennel, and Lemon

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Slow-Baked Chicken Thighs with Tomato, Fennel, and LemonRecipe
Photo: Randy Mayor; Styling: Lindsey Lower

 

Meet your new Sunday supper--a dish that's great on the weekend, when you have more time for the pleasures of slow cooking. Serve on crusty toast slabs or a bed of pasta. Add a pinch of crushed red pepper if you'd like a little kick.
Serves 6 (serving size: 4 ounces chicken and about 1/2 cup vegetables)

Ingredients

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2 tablespoons butter, divided
2 cups shaved fennel (about 2 bulbs)
1/2 teaspoon kosher salt
2 pounds skinless, boneless chicken thighs
1 (28-ounce) can whole plum tomatoes, drained
12 garlic cloves, cut into 1/4-inch-thick slice
3 lemons, sectioned
1 tablespoon fresh thyme leaves
1 (1-ounce) slice whole-wheat bread
2 teaspoons grated Parmesan cheese
3 tablespoons chopped fresh flat-leaf parsley

Preparation

Hands-on: 20 Minutes
Total: 2 Hours, 5 Minutes

1. Preheat oven to 325°.

2. Melt 1 tablespoon butter. Pour into a 13 x 9–inch glass or ceramic baking dish; tilt to coat bottom of dish. Top with fennel.

3. Rub salt into chicken; arrange chicken over fennel. Hand-crush tomatoes; tuck between thighs. Scatter garlic and lemon over chicken; sprinkle with thyme.

4. Cut 1 tablespoon butter into pieces; scatter over dish. Cover; bake at 325° for 1 hour or until a thermometer registers 180°.

5. Uncover; bake 45 minutes, basting every 5 to 10 minutes.

6. Combine bread and cheese in a food processor; pulse for coarse crumbs. Sprinkle over chicken; drizzle with basting juices. Bake 10 minutes. Top with parsley.

Variation:

Tomatillo and Chayote Chicken: Sub onion for fennel, 3 cups diced chayote for tomatoes, and 3 chopped tomatillos for lemons. Use 1 1/2 teaspoons oregano in place of thyme, increase salt to 3/4 teaspoon, and add 2 sliced serrano chiles with veggies. Rather than bread and Parm, use 3 tablespoons Cotija cheese. Top with cilantro instead of parsley; serve with lime wedges. Serves 6 (serving size: 4 ounces meat and about 2/3 cup vegetables) CALORIES 270; FAT 11.4g (sat 4.7g); SODIUM 467mg

Created date

August 2014

Nutritional Information

Calories 267
Fat 10.7 g
Satfat 4.2 g
Monofat 3.3 g
Polyfat 1.6 g
Protein 32 g
Carbohydrate 11 g
Fiber 2 g
Cholesterol 154 mg
Iron 3 mg
Sodium 503 mg
Calcium 84 mg