Crispy Fennel–Lemon Chicken Thighs (Chef-Style Skillet)
Bone-in, skin-on thighs seared to shatter-crisp with a bright fennel–lemon pan sauce—restaurant flavor, weeknight easy.
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 tsp ground fennel
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp neutral oil
- 1/3 cup dry white wine
- 1/2 cup low-sodium chicken stock
- 1 tbsp cold unsalted butter
- 1 tsp lemon zest
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp capers, chopped (optional)
- lemon wedges, for serving
Instructions
- Heat oven to 425°F (220°C). Pat thighs dry. Mix fennel, salt, pepper; season both sides.
- Sear skin-side down in hot oil over medium–medium-high 8–10 min to render fat and brown.
- Flip and transfer skillet to oven 12–16 min until 175–185°F internal.
- Rest thighs on a warm platter; tent loosely.
- Pour off excess fat, leaving ~1 tbsp. Deglaze with wine; reduce by half. Add stock; simmer 1–2 min.
- Off heat whisk in butter and lemon zest; stir in parsley and capers. Season to taste.
- Spoon sauce over chicken; serve with lemon wedges.
Notes
Boneless thighs: shorten oven time 3–5 min. For heat add chile flakes to rub. Cast-iron or stainless yields best skin.