Braised Chicken Thighs with Potatoes, Fennel, and Tarragon
A hearty comfort food dish featuring bone-in chicken thighs braised in a flavorful combination of chicken broth and wine, served with tender red potatoes, carrots, onions, and fresh fennel and tarragon for a bright finish.
Ingredients
bone-in chicken thighs4 (5- to 7-ounce) thighs, trimmed
(200g)saltto taste
(0g)pepperto taste
(0g)vegetable oil2 tsp
(30g)red potatoes8 ounces, unpeeled, cut into ½-inch pieces
(227g)carrots3 carrots, peeled and sliced ½ inch thick
(85g)small onion1 small onion, chopped fine
(70g)garlic clove1 garlic clove, minced
(5g)fresh thyme½ teaspoon minced fresh thyme or ⅙ teaspoon dried
(0g)chicken broth1 cup, ½ cups
(360g)dry white wine¼ cup
(60g)fennel bulb½ fennel bulb, stalks discarded, bulb cored and sliced thin
(113g)fresh tarragon2 tbsp, minced fresh tarragon
(6g)lemon juice1 tsp
(15g)