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Chicken with Creamy Fennel Broth
Ingredients
  • 4 chicken thighs skin-on, bone-in
  • 2 teaspoons neutral cooking oil for frying
  • 8 ounces orzo
  • 2 cups reserved pasta cooking water
  • 1 fennel bulb with stalks and fronds
  • 1 yellow onion peeled and diced
  • ½ cup heavy cream
  • Salt, pepper, and crushed red pepper to taste
  • subheading: Fennel Gremolata:
  • ½ cup fennel fronds
  • 1 lemon juiced
  • 3 ounces pine nuts
  • 1 teaspoon fennel pollen optional
  • Salt and pepper to taste
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