Sobrecoxas de frango braseadas e suculentas com cebola e erva-doce

Ingredientes

• 3 Tbsp olive oil ()
• 1 1/2 lb chicken thighs, (boneless, skinless)
• 2 large fennel, (fronds removed, peeled, cored, and thinly sliced (you can reserve the fronds for garnish, if you like))
• 1 medium onion, (thinly sliced)
• 2 medium shallots, (thinly sliced)
• 3 garlic cloves, (finely chopped)
• 2 tsp Kosher salt, (divided)
• 1/2 tsp freshly ground black pepper, (divided)
• 1/2 cup low-sodium chicken stock
• 1/4 cup heavy cream
• 2 Tbsp sherry vinegar
• 1 lemon, (zested and juiced)
• 2 Tbsp oregano, (or thyme, finely chopped)
• Parsley or chives, (for serving)
• Flaky sea salt ()

Modo de preparo

1. 1

   Brown the chicken: Season thighs with 1 tsp kosher salt and ¼ tsp black pepper. Heat 3 Tbsp olive oil (or butter) in a large skillet over medium-high heat. Cook half the thighs 4 minutes per side, until they release easily (skin-side down if using skin-on). Transfer to a plate and repeat.

2. 2

   Cook the vegetables: Add fennel, onion, and shallot to the skillet. Season with remaining salt and pepper. Stir in garlic, 2 Tbsp oregano (or thyme), and lemon zest. Cook 6–8 minutes, until softened. Add ½ cup chicken stock, ¼ cup heavy cream, and 2 Tbsp sherry vinegar; bring to a boil.

3. 3

   Braise: Return chicken to the pan, turning to coat. Cover and simmer until cooked through and the internal temperature reaches 165°F / 74°C, about 6–9 minutes.

4. 4

   Finish: Add a squeeze of lemon juice and garnish with parsley or chives and flaky sea salt. Serve immediately.