Braised chicken, with veggies, fennel and Ouzo. A tasty, brothy, rice dish.
Course: Dinner
Cuisine: Greek
Keyword: braised chicken, Chicken and Fennel, Chicken sauced rice
Servings: 6
Calories: 384kcal
Author: Patty
Ingredients
Meat + Broth
6PiecesChicken thighsI used skinless, boneless
1teaspoonskosher saltdivided
1teaspoonblack pepperI used lemon pepper
2tablespoonsAvocado Oil
2CupsChicken stockHomemade is best
Rice
2CBasmati RiceNeed 4C cooked rice
1TeaspoonTurmericAdd to rice for color
Veggies
1BulbMedium fennelHalved + thinly slice, save fronds
2tFennel seedsCrush in spice grinder to a powder
2ZucchiniMedium, halved + 1/2” sliced
1LeeksHalved lengthwise and thinly slice complete leek
2CarrotsOrange, slice lenthwise into 4ths, then dice
2ScallionsChop complete scallions (white + green)
2ClovesGarlicthinly sliced
1/4cupOuzo
Toppings
1/2Croughly chopped fresh tarragonSave ~2 leaves for serving as a topping
1tablespoonroughly chopped fennel frondsSave ~1/4C for serving as a topping
Instructions
Mise en Place
Set up a veggie workstation, wash all the veggies well and chop. Set aside 1T chopped fennel fronds for topping.
Wash the herbs and chop. Set aside ~2 fennel leaves per dish as a topping.
Cook Rice
For a serving you want 2/3C rice per chicken thigh. So for six servings, we need 4C cooked, long grained white rice. After cooking, add turmeric to turn the rice yellow and impart some flavor. Set aside until ready to serve.
Prep Chicken Broth
If like me, you have frozen homemade chicken brroth ready to be used. At this time get the chiken broth out of the freezer and warm up in the microwave.
Cook Chicken
Meanwhile, season chicken thighs with salt and pepper. Heat oil in a cast iron skillet. Add the chicken thights and cook, untouched, 4 minutes per side. Then transfer chicken to a bowl or plate untill needed.
Cook Veggies
Add sliced fennel, carrots and leeks and cook for a couple of minutes. Add the Ouzo and scrape bottom of the pan to pick up any crusties. And mix around until the Ouzo is almost gone.
Then add garlic and cook for 1 minute. Then add the zuchinni and green onions, an additional pinch of salt and mix well.
At this point I add ost of the herbs and spices holding out some of the tarragon and fennel fronds, but all else is added to the dish.
Add the thighs (and any drippings) back inot the skillet, add the broth, cober and bring to a simmer. Cook until the chicken is thoroughly done, ~20 minutes.
Once done cooking, add the ground fennel seeds and mix well. Let sit in the pot for a couple of minutes before serving.
Serving
To serve, place 2/LC into a low bowl, add 1 though, and ~1C of veggies and broth. Top with some fresh tarragon leaves and a bit of fennel frond.