Chicken Thighs with Rice, Fennel and Grapes
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 850
- Total Fat
- 43 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 267 milligrams
- Sodium
- 757 milligrams
- Carbohydrates
- 60 grams
- Dietary Fiber
- 4 grams
- Sugar
- 13 grams
- Protein
- 53 grams
- Total: 40 min
- Active: 30 min
Ingredients
8 medium skin-on, bone-in chicken thighs (about 3 pounds)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 red onion
1 bulb fennel, with fronds
2 cloves garlic
1 small sprig rosemary
1 cup long-grain white rice
2 cups low-sodium chicken broth
1 bay leaf, preferably fresh
1 1/2 cups seedless red grapes
1/2 cup chopped fresh parsley
Directions
- Preheat the oven to 400 degrees F. Season the chicken with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat until shimmering. Add the chicken skin-side down and cook until well browned, about 7 minutes. Flip the chicken and cook until browned on the other side, about 4 more minutes. Remove the chicken to a plate.
- Meanwhile, chop the red onion and fennel bulb and chop 1/3 cup fennel fronds. Mince the garlic and rosemary leaves. Discard about half of the rendered chicken fat from the skillet. Once the chicken is browned, add the onion and fennel to the skillet and cook, stirring, until tender, about 4 minutes. Add the garlic and rosemary and cook, stirring to combine. Stir in the rice, chicken broth, bay leaf, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil and stir, scraping up any browned bits. Arrange the chicken skin-side up on top of the rice. Pour any juices from the plate into the skillet, scatter the grapes on top and transfer to the oven.
- Bake until the chicken is cooked through and the liquid is mostly absorbed, about 20 minutes. Remove the chicken to a plate. Add the fennel fronds and parsley to the skillet and fluff the rice mixture. Season with salt and pepper. Serve with the chicken.