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🍽️ Crispy Chicken Thighs with Shallots and Fennel Couscous

671 kcal · 30 min · 4 servings

Crispy Chicken Thighs with Shallots and Fennel Couscous Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the chicken thighs under cold water.
  2. 2. Pat the meat dry thoroughly with a kitchen towel.
  3. 3. Split the thighs into two smaller pieces at the joint.
  4. 4. Peel the shallots and cut them into wedges.
  5. 5. Season the chicken pieces generously with salt and pepper.
  6. 6. Heat oil in a large pot.
  7. 7. Fry the meat in batches until browned all over.
  8. 8. Remove the browned meat from the pot and set it aside.
  9. 9. Add the shallots to the hot fat in the pot.
  10. 10. Sauté the shallots until translucent.
  11. 11. Stir the tomato paste into the shallots.
  12. 12. Deglaze the pan with the wine.
  13. 13. Add the tomatoes to the sauce.
  14. 14. Season the sauce again with salt and pepper.
  15. 15. Place the chicken pieces back into the sauce.
  16. 16. Cover the pot with a lid.
  17. 17. Simmer the meat on low heat for about 25 minutes.
  18. 18. Wash the fennel under running water.
  19. 19. Remove the hard base at the bottom of the fennel.
  20. 20. Chop the fennel flesh into small pieces.
  21. 21. Finely chop the green fennel fronds.
  22. 22. Melt butter in a separate pot.
  23. 23. Sweat the fennel pieces in the hot butter for about 5 minutes.
  24. 24. Stir the couscous into the fennel.
  25. 25. Deglaze everything with the broth.
  26. 26. Season the couscous mixture with salt and pepper.
  27. 27. Cover the pot with the couscous.
  28. 28. Let the couscous swell for about 10 minutes.
  29. 29. Fold the chopped fennel fronds into the couscous.
  30. 30. Taste the couscous mixture one last time.
  31. 31. Check the seasoning of the shallot sauce.
  32. 32. Plate the chicken thighs.
  33. 33. Serve the couscous alongside the meat.
  34. 34. Serve the dish warm.

Nutrition per serving