Serves
Makes 4 servings
Ingredients
4 whole green cardamom pods
8 (3-ounce) boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons canola or vegetable oil
1 medium yellow onion, cut into slices from root to stalk
1 medium garlic clove, peeled and minced
2 medium fennel bulbs, halved, cored and thinly sliced lengthwise
1 cup dry white wine
1 cup chicken or vegetable broth, low-sodium
2 good sprigs tarragon
2 teaspoons orange zest
4 tablespoons freshly squeezed orange juice, about the juice of 1 large orange
Kosher salt and freshly ground black pepper
2 tablespoons tarragon leaves, to garnish
Procedure
To prepare cardamom: Place the cardamom into a medium skillet and place on the stove over medium heat, stirring frequently, until lightly toasted, about 2 minutes. Set aside.
To prepare chicken: Pat dry chicken with paper towel and season on both sides with salt and pepper. Place a large skillet on the stove over a medium-high heat and add the oil. When the oil is shimmering, add the chicken, presentation side down and cook until brown on both sides, about 4 to 6 minutes, turning once. Transfer the chicken to a plate, reserving the skillet.
To prepare braised fennel: Reduce the stove heat to medium and return the skillet. Add the onion and cook until tender, about 5 minutes. Add the garlic and cardamom and cook until fragrant, about 1 minute. Stir in the fennel and cook, stirring occasionally, until just starting to soften, about 5 minutes.
Add the wine and deglaze the bottom of the skillet, scraping up any browned bits until the liquid is reduced by half, about 1 minute. Add the broth and bring to a boil. Tuck the sprigs of tarragon into the liquid. Reduce the liquid to a simmer, return the chicken to the skillet, presentation-side up along with any accumulated pan juices. Cover and simmer until the chicken is cooked through, about 15 minutes. Stir in the orange zest, and orange juice. Remove lid and reduce sauce to a few tablespoons. Remove tarragon sprigs. Taste and adjust seasoning with salt and pepper.
To serve: Divide the fennel mixture between 4 warmed dinner plates. Arrange the chicken on the top, scatter with tarragon leaves and serve immediately.
