Blushing Braised Chicken

Every winter by mid-January I start craving a bit of sunshine and freshness, but being deep in winter the fresh veg selection (at least if you’re trying to eat seasonally) is limited. Luckily lemons come into season during late winter and with our pantry staple tomato paste we can coax some summer feeling into a dish that at once feels both bright and cosy. The sauce is sharp and tangy- great for brightening up dark winter dinners and those spring days that are still so stubbornly slushy. It is crisp and fresh from the lemon and white wine, with some sweetness from the tomato and fennel.The fennel has a nice sweet flavour that I think is perfect for adding some summer flair to this dish, but you can swap it for onions if you prefer.

This dish is rather snappy and I recommend a more neutral side to balance it, such as polenta (as I have served it in the photo). I think roasted potatoes or mash would work well, too.

Serves 2

Ingredients:

2 Chicken Thighs, bone-in and skin on (about 500g/1lbs)

Olive oil to coat pan

3 Tablespoons of tomato paste

1 bulbs of fennel, chopped

1.5 cups dry white wine

1 cup chicken broth

Two sprigs of thyme (or about 1tsp dried)

Squeeze or two of lemon juice

Black pepper

1 tablespoon of butter

Zest of one lemon

Salt

1. Preheat the oven to 375F (190C). While preparing the other ingredients season the chicken legs with salt and pepper.
   

2. Pour enough oil to coat the bottom of an oven safe skillet or dutch oven and heat over medium high. Once hot place chicken thighs skin side down and cook until lightly golden (approx 3-4 minutes). Flip and cook for another 2-3 minutes.
   

3. Remove chicken thighs and set aside, then reduce heat to medium and add chopped fennel to the pan. Cook until the fennel begins to soften and turn translucent at the edges (3-4 minutes), working to scrape up the fond from the chicken.
   

4. Add tomato paste and cook, stirring frequently, for another 3 minutes.
   

5. Add wine and stock, again scraping the fond from the bottom of the pan. Add the sprigs of thyme and place the chicken thighs into the mixture, skin side up. Place into the preheated oven for 1 hour.
   

6. Remove the thighs and set aside on a warmed plate. Remove the thyme sprigs and discard. Set your pot or pan back over medium heat and add lemon juice, a few twists of black pepper, and the butter and cook down to thicken the sauce slightly. This should take about 5 minutes.
   

7. Check sauce for seasoning and adjust as needed. Add lemon zest. Spoon sauce and fennel over chicken thighs and serve.