Broiled Chicken Thighs with Fennel, Onions, and Roasted Red Peppers Recipe

Broiled Chicken Thighs with Fennel, Onions, and Roasted Red Peppers

• Difficulty: Easy
• Servings: 6
• Nutritional Information per Serving: Serving Size 1 of 6 servings, Calories 947, Total Fat 67 g, Saturated Fat 18 g, Carbohydrates 18 g, Dietary Fiber 4 g, Sugar 9 g, Protein 66 g, Cholesterol 378 mg, Sodium 1382 mg
• Total Time: 50 minutes
• Preparation: 10 minutes
• Cooking Time: 40 minutes

Ingredients

• 2 red bell peppers
• 1 tablespoon extra-virgin olive oil, plus additional for drizzling generously
• 2 medium sweet onions, cut into wedges, root end kept intact
• 1 bulb fennel, thinly sliced; reserve fennel fronds for garnish
• 3 to 4 large garlic cloves, peeled and thinly sliced
• Kosher salt and freshly ground black pepper to taste
• 1 tablespoon white balsamic vinegar
• 12 small bone-in chicken thighs
• Fennel pollen or ground fennel for sprinkling
• 1 lemon, zested and juiced

Method

1. Set your oven broiler to preheat.
2. Char the red bell peppers by holding them over an open gas flame for about 10 to 12 minutes, turning occasionally. If you don't have a gas flame, place the peppers under the broiler for 7 to 8 minutes, turning as needed, keeping the oven door slightly open to let steam escape. Once charred, put the peppers in a bowl and cover with plastic wrap. After they cool, peel off the skins, remove seeds, and cut into lengthwise strips.
3. In a medium skillet heated over medium-high heat, warm 1 tablespoon of extra-virgin olive oil. Add the sliced onions, fennel, and garlic, seasoning everything with salt and pepper. Stir frequently and cook for about 15 minutes, or until the vegetables soften and become sweet. Add the white balsamic vinegar to deglaze the pan and stir the roasted peppers into the mixture.
4. Place a cooling rack on top of a baking sheet and arrange the chicken thighs evenly on the rack. Lightly drizzle the chicken with extra-virgin olive oil and season generously with salt, pepper, and fennel pollen. Position the rack in the upper third of the oven, ensuring the chicken is about 8 inches from the broiler. Broil the chicken for 12 to 15 minutes, turning occasionally to ensure even cooking. When done, brush the chicken with lemon zest and juice.
5. Transfer the chicken to a serving platter and spoon the fennel, onion, and roasted pepper mixture over the top. Garnish with the reserved fennel fronds before serving.