Braised Chicken with Fennel and Beans by Lucas Vallecillos

Ingredients

• 4 chicken thighs, deboned
• 2 fennel bulbs, sliced
• 1 lemon, juiced and zested
• 1 lemon, halved for burning
• 1 tbsp fennel seeds
• 1 tsp chili flakes
• 3 garlic cloves, minced
• 15 oz cannellini beans, drained
• 1.5 cup chicken stock
• 2 tbsp butter
• 1 shallot, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1 tbsp salt and pepper, to taste

Instructions

1. Toss sliced shallots with a pinch of salt and a squeeze of lemon juice in a small bowl to pickle; set aside.
2. Season deboned chicken thighs with salt and pepper. Sear in a large pan over medium-high heat until the skin is golden and crispy, about 6-8 minutes per side. Remove and set aside.
3. In the same pan, add sliced fennel and cook until softened and slightly caramelized, about 8 minutes.
4. Stir in garlic, fennel seeds, and chili flakes, cooking for 1 minute until fragrant.
5. Add beans and chicken stock to the pan. Return chicken to the pan, nestling it into the liquid.
6. Simmer on low heat for 15-20 minutes until the sauce has thickened slightly and chicken is cooked through.
7. While simmering, place lemon halves cut-side down in a dry hot pan until charred and blackened.
8. Stir fresh parsley into the pickled shallots and serve the chicken topped with the mixture and a wedge of charred lemon.