Skillet-Braised Chicken with White Wine and Fennel

washingtonpost.com

Meredith

measuring cup Servings: 4 to 6

4 to 6 skin-on, bone-in chicken leg quarters (about 14 ounces each)

Fine salt

Freshly ground black pepper

1 tablespoon vegetable oil

3 ounces pancetta, diced

4 cloves garlic, thinly sliced

1 large yellow onion (12 ounces), thinly sliced

1 bulb fennel, cored, trimmed and thinly sliced (about 1 ½ cups)

1 large tomato, coarsely chopped

1 ½ cups dry white wine, such as pinot grigio

½ cup pastis (anise-flavored spirit)

1 cup homemade or no-salt-added chicken broth

1 bay leaf

¼ cup chopped fresh flat-leaf parsley

2 tablespoons unsalted butter

1 tablespoon fresh lemon juice

Directions at washingtonpost.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer