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Categories:
red bell peppers extra-virgin olive oil sweet onions fennel garlic kosher salt white balsamic vinegar chicken fennel pollen lemon
Viewed: 65 - Published at: 3 years agoIngredients
- 2 red bell peppers
- 1 tablespoon extra-virgin olive oil, plus more for liberal drizzling
- 2 medium sweet onions, sliced into wedges, root end attached
- 1 bulb fennel, thinly sliced, fennel fronds reserved for garnish
- 3 to 4 large cloves garlic, thinly sliced
- Kosher salt and freshly ground black pepper
- 1 tablespoon white balsamic vinegar
- 12 small bone-in chicken thighs
- Fennel pollen or ground fennel, for sprinkling
- 1 lemon, zested and juiced
Method
- Preheat the broiler.
- Char the peppers over an open gas burner for 10 to 12 minutes, turning occasionally.
- Alternatively, char the peppers under the broiler for 7 to 8 minutes, turning occasionally, with the oven door slightly ajar to allow steam to escape.
- Place the charred peppers in bowl and cover with plastic wrap.
- When cool, peel and seed the peppers and slice lengthwise.
- Heat 1 tablespoon extra-virgin olive oil in a medium skillet over medium-high heat.
- Add the onions, fennel and garlic and season with salt and pepper.
- Cook, stirring frequently, for 15 minutes, or until the vegetables are tender and sweet.
- Deglaze with vinegar and combine with the peppers.
- Place a cooling rack over a baking sheet and place the chicken thighs on it.
- Drizzle the chicken thighs lightly with extra-virgin olive oil and season liberally with salt, pepper, and fennel pollen.
- Arrange rack in upper third of oven; chicken thighs should be 8-inches from the broiler.
- Broil the chicken thighs for 12 to 15 minutes, turning occasionally.
- Dress the cooked chicken with lemon zest and juice.
- Arrange the chicken on a platter and top with the onions, fennel, and peppers.
- Scatter fennel fronds over the top.
