Yield: 4 servings
4 bone-in, skin-on chicken thighs
1 tablespoon olive oil, plus more for drizzling
Juice and zest of 1 lemon
Kosher salt, to taste
Black pepper, to taste
Fennel stalks, enough to cover a 9- by 9-inch baking dish and
fronds to cover chicken
¼ cup dry vermouth
Preheat oven to 425°.
Split fennel stalks lengthwise with a knife and arrange cut side up to cover the bottom of a 9- by 9-inch baking dish in a single layer.
Heat a medium skillet over medium-high heat, add a tablespoon of olive oil and let it heat just to the smoking point. Add chicken, skin side down, and let brown, cooking until it releases from the skillet.
Turn and brown the other side.
Lay thighs skin side up on the fennel stalks.
Pour off fat from the browning skillet and, off heat, deglaze skillet with dry vermouth, scraping up any brown bits from the bottom of the skillet. Pour these pan juices over the chicken. Drizzle chicken with a little more olive oil and sprinkle with lemon juice and zest, salt and pepper.
Lay fronds over chicken; then cover dish with foil. Place in preheated oven and bake for … Read More