Slow-Baked Chicken Thighs with Tomato, Fennel, and Lemon
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.
How to Make It
Preheat oven to 325°.
Melt 1 tablespoon butter. Pour into a 13 x 9inch glass or ceramic baking dish; tilt to coat bottom of dish. Top with fennel.
Rub salt into chicken; arrange chicken over fennel. Hand-crush tomatoes; tuck between thighs. Scatter garlic and lemon over chicken; sprinkle with thyme.
Cut 1 tablespoon butter into pieces; scatter over dish. Cover; bake at 325° for 1 hour or until a thermometer registers 180°.
Uncover; bake 45 minutes, basting every 5 to 10 minutes.
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 4g (sat 7g); SODIUM 467mg
Chef's Notes
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov
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