Roasted chicken thighs with fennel and sautéed garlic greens embraces the mellowed cooked flavor of fennel, with the tart flavors of mustard and vinegar.
Roasted Chicken Thighs with Fennel Introduction
One of the great joys in my life is introducing people to fennel. The subtle anise flavor is a surprise to most people, as are the differing intensities of the flavor in the fronds and the bulb, and how it mellows when cooked.
Fennel is used a lot in Mediterranean and Indian cooking, both of which are known for their bold flavors. And there are a lot of strong flavors here – mustard, vinegar, garlic – and the fennel plays well with them by not being overpowering, but still holding its ground.
When you buy fennel, try to find bulbs that still have a lot of fronds attached. Some supermarkets will remove most of them because they don’t last for very long, but if you ask the produce manager, they can usually bring you some from the back.
Although you don’t need a lot for this recipe, the fronds are wispy and once you mince them, you’ll see that they aren’t that much in volume.
Is this roasted chicken thighs recipe right for your body type?
This dish is perfect for people with a cold or yang deficient body type. The herbs, chicken, and spinach warm the body from the inside out.
Roasted chicken thighs with fennel and sautéed garlic greens embraces the mellowed cooked flavor of fennel, with the tart flavors of mustard and vinegar.
Move rack to the middle of the oven and preheat oven to 425°.
Combine mustard, vinegar, oil, dried mustard, and garlic powder into a paste.
Cut fennel into 1” slices by first cutting the bulb into quarters through the root and then slicing. Remove the fronds and mince.
Spray some oil into a baking dish – not much, just so nothing sticks. Place chicken thighs in the middle. Coat chicken with the mustard mixture.
Arrange the cut fennel around the chicken and sprinkle everything with salt, pepper, and fronds.
Roast chicken and fennel for about 30 minutes – the internal temperature of the chicken should be 160°.
Cut out the tough stem of the kale and thinly slice the leaves crosswise and mince the garlic.
When the chicken is done, take it out of the oven and drizzle 1 tbsp. of vinegar over the fennel, then cover with foil for 10minutes.
In the biggest sauté pan you can find, heat the oil over medium heat. Add the garlic and cook for about 2 minutes.
Add in the kale and toss in the oil. As the kale cooks, it will shrink down pretty quickly. Stir the kale and garlic rapidly so they don’t burn for about 5 minutes.
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Rebecca Andruszka is a writer and home cook based in Denver, Colorado. The daughter of a registered dietician and committed gardener, she loves incorporating fresh ingredients into wholesome new recipes. Rebecca has worked and volunteered with multiple nonprofits that support healthy food systems.
