Broiled Chicken Thighs with Fennel, Onions, and Roasted Red Peppers

Name: Broiled Chicken Thighs with Fennel, Onions, and Roasted Red Peppers
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 10 smalls bone-in chicken thighs; 1 bulb fennel, thinly sliced, fennel fronds reserved for garnish; 3 large cloves garlic, thinly sliced; 6 servings Fennel pollen or ground fennel, for sprinkling; 6 servings Kosher salt and freshly ground black pepper; 1 lemon, zested and juiced; 1 Tbsp extra-virgin olive oil, plus more for liberal drizzling; 2 red bell peppers; 2 mediums sweet onions, sliced into wedges, root end attached; 1 Tbsp white balsamic vinegar

Broiled Chicken Thighs with Fennel, Onions, and Roasted Red Peppers is a gluten free, dairy free, paleolithic, and primal main course. This recipe covers 35% of your daily requirements of vitamins and minerals. One portion of this dish contains around 49g of protein, 51g of fat, and a total of 720 calories. This recipe serves 6. This recipe from Foodnetwork requires onions, bulb fennel, balsamic vinegar, and ground fennel. From preparation to the plate, this recipe takes approximately 50 minutes. Users who liked this recipe also liked Grilled Chicken Thighs with Sweet Onions and Peppers, Baked Boneless Chicken Thighs with Peppers and Onions, and Anchovy Fennel Toasts with Roasted Red Peppers.

Instructions

Preheat the broiler.

Equipment you will use

Broiler

Char the peppers over an open gas burner for 10 to 12 minutes, turning occasionally. Alternatively, char the peppers under the broiler for 7 to 8 minutes, turning occasionally, with the oven door slightly ajar to allow steam to escape.

Ingredients you will need

Peppers

Equipment you will use

Oven

Place the charred peppers in bowl and cover with plastic wrap. When cool, peel and seed the peppers and slice lengthwise.

Ingredients you will need

Peppers

Wrap

Equipment you will use

Plastic Wrap

Bowl

Heat 1 tablespoon extra-virgin olive oil in a medium skillet over medium-high heat.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Add the onions, fennel and garlic and season with salt and pepper. Cook, stirring frequently, for 15 minutes, or until the vegetables are tender and sweet. Deglaze with vinegar and combine with the peppers.

Ingredients you will need

Salt And Pepper

Vegetable

Peppers

Vinegar

Fennel

Garlic

Onion

Place a cooling rack over a baking sheet and place the chicken thighs on it.

Ingredients you will need

Chicken Thighs

Equipment you will use

Baking Sheet

Wire Rack

Drizzle the chicken thighs lightly with extra-virgin olive oil and season liberally with salt, pepper, and fennel pollen. Arrange rack in upper third of oven; chicken thighs should be 8-inches from the broiler. Broil the chicken thighs for 12 to 15 minutes, turning occasionally. Dress the cooked chicken with lemon zest and juice.

Ingredients you will need

Extra Virgin Olive Oil

Chicken Thighs

Cooked Chicken