Skillet Chicken Thighs With Schmaltzy Tomatoes

Steps

1. 1

   Heat oven to 375 °F (190 °C).

2. 2

   Place the fennel seeds in a mortar and pound lightly with a pestle until the seeds are broken up (you don’t have to grind them to a powder). Alternatively, lay the seeds on a cutting board and use the flat side of a knife to crush them, pressing on the knife with your hand.

3. 3

   Combine the crushed seeds with lemon zest and salt in a small bowl, mixing well.

4. 4

   Rub the chicken all over and underneath the skin with the salt mixture.

5. 5

   Heat an ovenproof skillet over medium-high heat. Once hot, add the chicken, skin side down, and let it cook until the fat renders and the skin turns dark golden brown, 6 to 10 minutes.

   Start 10-minute timer
6. 6

   Flip the chicken pieces and put the skillet in the oven.

7. 7

   Cook until chicken is cooked through, about 25 minutes.

   Start 25-minute timer
8. 8

   While the chicken cooks, in a medium bowl, combine the tomatoes, red onion, pinch of salt and red-pepper flakes, tossing to combine.

9. 9

   Remove the chicken from the oven and place the thighs on a platter.

10. 10

    Carefully pour all (or just some) of the chicken fat from the skillet into the tomato mixture.

11. 11

    Stir the tomato mixture to combine and season with more salt, if needed.

12. 12

    Pour tomatoes over the chicken on the platter, drizzle with olive oil, and top with fresh basil or mint, and more red-pepper flakes to serve.