Nutrition balance score
Good
Glycemic Index
33
Low
Glycemic Load
6
Low
Nutrition per serving
Calories1043.3 kcal (52%)
Total Fat80.2 g (115%)
Carbs19.9 g (8%)
Sugars8.6 g (10%)
Protein49.1 g (98%)
Sodium736.3 mg (37%)
Fiber7.2 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1endive
Belgian, leaves separated and halved
1fennel bulb
small, cored and thinly sliced, fronds reserved for herb mix and garnish
0.25sweet onion
small, thinly sliced
1zest of lemon
fresh lemon juice
to taste
Olive oil
to taste
kosher salt
pepper
to taste
4chicken thighs
bone-in, skin-on
1 tspcoriander seeds
crushed
olive oil
for drizzling
1shallot
finely minced
½ cupdry white wine
½ cupunsalted chicken broth
½ cupcreme fraiche
1 Tbspchives
finely sliced
1 Tbspfennel fronds
finely chopped
1 Tbspparsley
finely chopped
1 Tbsptarragon
finely chopped
Instructions
Step 1
Preheat oven to 425 F.
Step 2
Being by prepping the salad. Place endive and fennel in a medium bowl. Set aside in the fridge until ready to use.
Step 3
Add thinly sliced onions to a small bowl of ice water to help crisp and reduce astringency. Set aside and let sit in ice water until ready to use.
Step 4
For the chicken, season thighs all over with coriander, salt and pepper.
Step 5
Heat an ovenproof skillet over medium heat and coat with olive oil. Add thighs skin side down.
Step 6
Let cook and render the skin until crispy and golden brown, about 10-15 minutes. Adjust heat as needed.
Step 7
Flip chicken and transfer skillet to the oven to finish cooking. The thighs should reach between 180-185 F when checked with an instant-read thermometer.
Step 8
Transfer chicken thighs to a sheet pan with a wire rack (if you have it). Keep warm in a very low-temperature oven or by tenting with foil while you make the sauce, if desired.*
Step 9
Pour off some of the chicken fat from the pan, leaving about 1 tablespoon of the drippings.
Step 10
Turn to medium heat and add in shallots. Cook until soft and translucent. Don't forget the pan was in the oven so the handle will be hot!
Step 11
Deglaze with white wine and scrape up all the brown bits from the bottom of the pan. Reduce wine by ¾. You almost want to reduce it all away.
Step 12
Add in chicken broth and reduce by ½.
Step 13
Turn heat to low and stir in creme fraiche. Let simmer and reduce until the sauce is slightly thick. You are looking for the sauce to lightly coat the back of a spoon. Be careful not to over reduce, as it will separate.**
Step 14
Turn off heat and stir in all the herbs. Season with salt and pepper, if needed.
Step 15
Drain onions from the ice bath and add to the endive salad.
Step 16
Dress salad to taste with lemon zest, lemon juice, olive oil, salt and pepper.
Step 17
Serve chicken thighs with sauce, topped with the crunchy cold endive salad and more fennel fronds.
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