Braised Chicken Thighs with Potatoes and Fennel

http://mykitchenadventures1.blogspot.com/2013/01/braised-chicken-thighs-with-potatoes.html
My Kitchen Adventures

Servings - 8    Serving size - 1 chicken thigh, skin on with 1/8th of vegetable/potato mixture and 1/4 cup braising liquid    Points Plus per serving - 7 Points+
Calories - 266.4,   Total Fat - 7.9g,   Carb, - 33.3g,   Protein - 14.1g,   Fiber - 4.9g

For more hearty appetites:  Servings - 4    Serving size - 2 chicken thighs, skin on with 1/4th vegetable and potato mixture and 1/2 cup braising liquid    Points Plus per serving - 13 Points+
Calories - 532.8,   Total Fat - 15.8g,   Carb. - 66.5g,   Protein - 28.2g,   Fiber - 9.8g


8 chicken thighs, bone-in, skin on, excess fat removed
salt and pepper, to taste
1 TBS olive oil
1 medium onion, roughly chopped
8 small (1 3/4" to 2 1/2" dia.) red potatoes, quartered
1 fennel bulb, trimmed and roughly chopped
4 cloves of garlic, sliced or minced
1 tsp. dried thyme
dash of red pepper flakes
1/2 cup dry white wine
1 cup fat free, low sodium chicken broth
1 dried bay leaf

1.  Preheat oven to 350 degrees F.  Season chicken thighs, front and back with salt and pepper.   In a large dutch oven, heat 1 TBS olive oil until hot.   Add 4 chicken thighs, with skin side down. Brown on each side.  Remove and put aside.  Brown remaining chicken thighs and when they are done, remove from pan and place with the first batch.  If there is a lot of oil in the pan, drain it off until you are once again, left with about 1 TBS.  
2.  Add in the potatoes, onion, fennel, and garlic.  Cook for about 5 minutes or until the vegetables start to brown.  Add in the thyme, red pepper flakes, wine and chicken broth.  Stir around to scrape all the browned bits off the bottom of the pan into the sauce.  Drop in a bay leaf.  Arrange the browned chicken on top of the vegetables and allow the sauce to come to a boil.  
3.  Once the sauce comes to a boil, cover and place in preheated oven for approximately 45 minutes or until the chicken is tender and cooked and the vegetables are tender.  Serve the chicken and vegetables with the braising sauce.  

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