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An overhead photo of 3 braised chicken thighs in a baking dish with grapes and fennel.
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3.34 from 3 votes

Braised Chicken Thighs with Grapes and Fennel

Inspired by the Penedès wine region's yearly grape harvest, this comforting fall dinner turns simple braised chicken thighs into an elegant feast. Serve with something to soak up the delicious sauce, which is infused with white wine, thyme, garlic, and the grapes' natural sweetness. I love potatoes, but rice or your favorite grain would also work well.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Entree
Cuisine: Mediterranean
Diet: Gluten Free, Low Lactose
Servings: 4
Author: Mark Beahm

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 9x13-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

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
  • To make this alcohol free: Substitute the white wine with 2 tablespoons of sherry vinegar and 1/4 cup of extra chicken stock.

Nutrition

Calories: 484.1kcal | Carbohydrates: 23.8g | Protein: 25.9g | Fat: 31.5g | Saturated Fat: 7.6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15.2g | Trans Fat: 0.1g | Cholesterol: 141.6mg | Sodium: 760.6mg | Potassium: 957.4mg | Fiber: 4.4g | Sugar: 16.5g | Vitamin A: 343.2IU | Vitamin C: 17.7mg | Calcium: 83.5mg | Iron: 2.3mg

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