Turn your simple weeknight dinner into an elegant feast with this oven-braised chicken thighs recipe! This simple one-dish dinner delivers restaurant-quality flavor with a rich, garlic and thyme-infused white wine sauce, delicate roasted grapes, and golden fennel.
Braising chicken thighs in the oven is one of my favorite techniques for a simple and satisfying weeknight dinner. This recipe, with roasted grapes, anise-scented fennel, and aromatic thyme, is an elegant fall meal that’s quick enough for a weeknight dinner.
As the grapes roast they concentrate in sweetness and flavor. Their skins burst, releasing sweet fresh grape juice into the white wine-enriched braising liquid. As the chicken roasts, the skin renders and crisps while the meat becomes tender. The roasted fennel caramelizes to a sweet, buttery flavor, all while infusing the chicken with a mild hint of licorice. It’s beautifully sweet, savory, and delicious!
Table of Contents
Ingredients for this Recipe
A few Mediterranean pantry staples transform chicken, fennel, and grapes into an easy and comforting fall dinner. Here’s what you’ll need to make braised chicken thighs with grapes and fennel:
- Chicken thighs: Bone in, skin on chicken thighs bake until tender and juicy, and the skin becomes delightfully crisp.
- Extra virgin olive oil: Adds flavor and helps crisp the skin.
- RECOMMENDED FOR THIS RECIPE: Peppery Spanish Hojiblanca.
- Garlic: Infuses the chicken with nutty, sweet, and savory flavor.
- Fennel bulbs: Have a mild licorice taste that pairs well with chicken and grapes.
- Red grapes: Roasting grapes concentrates their sweetness.
- Fresh thyme: One of my favorite aromatic herbs, thyme perfumes the chicken and the braising liquid.
- White wine: Adds acidity and complexity and amplifies the grape flavor. To make this alcohol free, substitute with 2 tablespoons of sherry vinegar and 1/4 cup of extra chicken stock.
- Chicken stock: Using chicken stock as the braising liquid adds richness and depth of flavor. You can make your own or use a low-sodium store bought option.
- Salt and pepper: Season the chicken and enhance the flavors.
Swaps and Substitutions
It’s easy to adapt this braised chicken thighs with grapes recipe to what you have on hand or your favorite flavors. Here are some of my favorite swaps and substitutions:
- Make it alcohol-free: Instead of wine, use 1/2 cup of chicken stock and 2 tablespoons of vinegar such as sherry vinegar, balsamic vinegar, white balsamic vinegar, or red wine vinegar.
- Add citrus: Lemon or orange zest, juice, or slices.
- Herbs: Replace the thyme with tarragon, rosemary, sage, oregano, or a mix of fresh herbs. Or substitute the fresh herbs with 1/2 to 1 teaspoon of dried herbs like thyme, oregano, or marjoram.
- Chicken breasts: You can swap the thighs for chicken breasts, but I would use bone-in, skin-on split breasts. You might have to increase the cook time. Check every 10 minutes to so until an instant-read thermometer registers 160°F. Remove from the oven. Carryover cooking should bring it to 165°F.
How to Make Chicken with Grapes and Fennel
This one-dish meal comes together in under an hour. I like turning on the broiler for the last minute to make the skin extra crispy. Here’s how to make it:
- Get ready: Preheat the oven to 425°F
- Slice the fennel bulb into wedges. Trim off the long green stems from 2 fennel bulbs as well as the very bottom root. Slice each white bulb in half lengthwise from the stem to the root. Place each half cut side-down on your cutting board, then slice lengthwise into 1/2-inch-thick wedges.
- Make a bed for the chicken. Add the fennel wedges and 2 cups grapes to a 9×13-inch baking dish. Toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and a few grinds of black pepper.
- Season the chicken: Add 4 bone-in, skin on chicken thighs to a large bowl, along with the remaining 1 tablespoon olive oil, 3/4 teaspoon salt, 2 minced garlic cloves, 1 teaspoon fresh thyme leaves, and a good grind of black pepper. Use your hands to coat the chicken with the aromatics, pushing them under the skin.
- Bake: Nestle the chicken, skin side up, among the fennel and grapes. Pour in 1/4 cup white wine and 1/4 cup chicken stock along the sides, avoiding moistening the chicken skin. Bake for 40 minutes, or until the internal temperature reaches 175°F.
- Finish and serve: If desired, during the last two minutes of cooking, turn your oven to broil to crisp up the skin. Keep a close eye to avoid burning. Serve immediately, spooning the juices over the chicken.
How to Serve Braised Chicken with Grapes and Fennel
You’ll want to serve this braised chicken with something to soak up the braising liquid, whether that’s potatoes, rice, pasta, or crusty bread. I’m partial to a helping of potatoes with a meal this cozy.
Roasted Garlic Mashed Potatoes are always a good idea and can be made on the stovetop while the chicken is in the oven. Or throw these Roasted Greek Potatoes in at the same time as the chicken. You can cook them at the slightly lower temperature, just be sure to test them before serving. They may need a few extra minutes. For something fresh and crisp, pair the sweet and savory chicken with a bittersweet Endive Salad.
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Braised Chicken Thighs with Grapes and Fennel
Ingredients
- 2 fennel bulbs (about 1 pound)
- 2 cups red seedless grapes
- 4 bone in, skin on chicken thighs (about 2 pounds)
- 2 tablespoons extra virgin olive oil (divided)
- 1 teaspoon kosher salt (divided)
- Freshly ground black pepper
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 1/4 cup dry white wine
- 1/4 cup chicken stock
Instructions
- Get ready: Preheat the oven to 425°F
- Slice the fennel bulb into wedges. Trim off the long green stems from the fennel bulbs as well as the very bottom root. Slice each white bulb in half lengthwise from the stem to the root. Place each half cut side-down on your cutting board, then slice lengthwise into 1/2-inch-thick wedges.
- Make a bed for the chicken. Add the fennel wedges and grapes to a 9×13-inch baking dish. Toss with half the olive oil, 1/4 of the salt, and a few grinds of black pepper.
- Season the chicken: Add the chicken to a large bowl, along with the remaining olive oil, salt, garlic, thyme, and a good grind of black pepper. Use your hands to coat the chicken with the aromatics, pushing them under the skin.
- Bake: Nestle the chicken, skin side up, among the fennel and grapes. Pour in the white wine and chicken stock along the sides, avoiding moistening the chicken skin. Bake for 40 minutes, or until the internal temperature reaches 175°F. If desired, during the last two minutes of cooking, turn your oven to broil to crisp up the skin.
- Serve: Serve immediately, spooning the juices over the chicken.
Notes
Nutrition
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