Mediterranean Braised Chicken Thighs
Ingredients
- 4 bone-in chicken thighs
- 2 tbsp extra virgin olive oil
- 2 fennel bulbs , thinly sliced
- 10 oz jar artichoke hearts , drained
- 8 oz package mushrooms , quartered
- 3 carrots , halved and cut into 1 inch long pieces
- 2.5 cups chicken broth
- 2 tbsp tapioca starch (or corn starch)
- 2 cloves of garlic , finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried basil
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- fresh parsley to garnish
Instructions
- Start by preheating a large cast iron skillet over medium-high heat. Season your chicken thighs on both sides with the salt, pepper, and dried herbs. Add some olive oil and then place the chicken (skin side down) in the pan. Brown the chicken for 2-3 minutes on each side, until golden brown. The chicken won't be cooked through, it will finish cooking in the oven.
- Remove the chicken from the pan and set aside. Turn the heat down to medium and add the carrots. Saute for 2-3 minutes. Next, add the mushrooms and fennel and saute for another 5-6 minutes, stirring occasionally.
- Once the vegetables have softened, sprinkle on the tapioca starch and stir continuously for another 1-2 minutes.
- Remove the pan from the heat and pour in the broth, then gently scrape up all of the brown bits from the bottom of the pan with a wooden spoon.
- Add the chicken back into the pan, gently nestling them into the broth on top of the vegetables. Then scatter the artichoke hearts all around the chicken.
- Carefully transfer the whole pan to the oven and bake at 375 degrees for 35-40 minutes.
- The chicken will finish cooking through and the sauce will thicken a bit. Once done cooking, let it rest for 5-10 minutes before serving.
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