Imported from TikTok

Herb-Braised Chicken Thighs with Fennel & Carrots

Name: Herb-Braised Chicken Thighs with Fennel & Carrots
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: American
Ingredients: 2.5 lb bone-in, skin-on chicken thighs; salt (to taste); black pepper (to taste); 2 tsp paprika; 2 tsp onion powder; 2 tsp garlic powder; 2 tsp dried oregano; 1 tsp black pepper; 2 tbsp olive oil; 0.5 yellow onion (thinly sliced); 2 fennel bulbs (cut into thick wedges); 3 carrots (cut into 1½-inch chunks); 2 celery ribs (cut into 1-inch pieces); 7 sprigs fresh thyme (source says 6–8 sprigs); 2 cup chicken bone broth; 1.75 tbsp cornstarch (source gives a range of 1½–2 tbsp); steamed white rice (for serving); fresh parsley (for serving)

Recipe by @itsthymechef @itsthymechef · TikTok

Imported by Tara Farrar on SeeMeCook

Bone-in chicken thighs bake with fennel, carrots, celery, onion, and thyme in a savory broth, then are served with a thickened pan gravy. A cozy one-pan dinner with steamed rice and fresh parsley.

6 servings110 minAmerican

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Ingredients

2.5 lb bone-in, skin-on chicken thighs
salt (to taste)
black pepper (to taste)
2 tsp paprika
2 tsp onion powder
2 tsp garlic powder
2 tsp dried oregano
1 tsp black pepper
2 tbsp olive oil
0.5 yellow onion (thinly sliced)
2 fennel bulbs (cut into thick wedges)
3 carrots (cut into 1½-inch chunks)
2 celery ribs (cut into 1-inch pieces)
7 sprigs fresh thyme (source says 6–8 sprigs)
2 cup chicken bone broth
1.75 tbsp cornstarch (source gives a range of 1½–2 tbsp)
steamed white rice (for serving)
fresh parsley (for serving)

Steps

1
Preheat the oven to 350°F (175°C).
2
Place the thinly sliced onion, fennel wedges, carrot chunks, celery pieces, and thyme sprigs in an oven-safe skillet or baking dish.
3
Add the chicken thighs and season with salt, paprika, onion powder, garlic powder, dried oregano, and the measured black pepper. Drizzle with olive oil and coat evenly, keeping the chicken skin as dry as possible.
4
Pour the chicken bone broth into the dish around the chicken.
5
Cover tightly with a lid and bake for 60 minutes.
6
Remove the lid and continue baking uncovered for 20–30 minutes, until the chicken is tender, the skin is browned, and the thickest part of each thigh reaches at least 165°F (74°C).
7
Transfer the chicken to a plate. Remove and discard the thyme stems.
8
Whisk the cornstarch with ¼ cup of the pan broth until smooth.
9
Over medium heat, bring the pan juices to a simmer.
10
Whisk in the cornstarch slurry and cook until the gravy thickens.
11
Return the chicken to the pan.
12
Serve the chicken over steamed white rice with the vegetables and gravy. Garnish with fresh parsley.

Notes

The source does not specify an amount for the steamed rice, salt, pepper added to taste, or parsley. It does not mention pan-searing the chicken; the commenter's searing suggestion is not part of the supplied author-provided method.