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Crispy braised chicken thighs with olives, lemon, and fennel from Ad Hoc at Home (page 30) by Thomas Keller

  • bay leaves
  • chicken thighs
  • fennel
  • garlic
  • lemons
  • green olives
  • onions
  • parsley
  • thyme
  • chicken stock
  • dried red pepper flakes

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Notes about this recipe

  • Avocet on August 05, 2016

    We found this a bit bland, though the technique was very good. I think Lorloff's additions would have sparked it up quite a bit, particularly the preserved lemon. Four strips of lemon zest just didn't give much lemon flavor.

  • lorloff on October 17, 2015

    A fabulous braised chicken finished by roasting and then broiling. This is a keeper. This will become my go to technique for chicken thighs. I was amazing. I added fresh farmers market celery to the fennel. I did not have fresh lemons which was unsual so I substitued 1 preserved lemon which worked really well it was fanstatic. I made this also at the end of my herb growing season so I increased the parsley and added pineapple sage and a bit of cilantro. I increased the herbs to a cup and added 3/4 a cup when the olives were added and then saved the 1/4 to add at the end. I added a bit more garlic. The fresh thyme is perfect adding a subtle flavor that would not be possible with dried. I threw them in during the broiling stage. I cannot say enough about how great the technique was. I strongly recommend you try this.

  • adelina on March 09, 2015

    Loved the technique and flavors. I used a whole chicken cut into pieces along with 2 more thighs and drumsticks. Short of not having a fennel I substituted fennel seeds along with celery. I served it with roasted buttered scallop potatoes.

  • biondanonima on October 11, 2012

    This was fine but I'm not wild about the texture of braised fennel. The overall flavor was good though, with nice crisp skin on the chicken.

  • C5D on July 28, 2012

    Great recipe and technique. Crisping technique and timing useful for other recipes

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