Target: 6 × 4 inches · landscape

Brown-Butter Chicken with Farro and Fennel

60 min · 4 servings

Ingredients

□ 1 1/2 lb bone-in, skin-on chicken thighs (4 small)

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□ 3 cups water

□ 1 1/2 tsp kosher salt, divided

□ 1/2 tsp freshly ground black pepper

□ 1 tbsp extra-virgin olive oil

□ 1 large fennel bulb, cored and thinly sliced

□ 1 small shallot, finely chopped

□ 4 tbsp unsalted butter, cut into pieces

□ 1 cup low-sodium chicken stock

□ 1 lemon, zested and juiced

□ 1 tsp fresh thyme leaves

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□ 2 tbsp chopped flat-leaf parsley

Directions

1. Simmer farro in salted water; if using barley, start it first. Heat oven to 400 F, then dry and season chicken.

2. Sear chicken skin-side down until deeply golden; roast at 400 F until the thickest thigh reaches 175 F, then rest.

3. Cook fennel until sweet and tender. Brown butter until nutty, then stir in thyme.

4. Deglaze with stock and lemon; whisk in crème fraîche off heat or the loosened sour-cream choice. Serve over grain with fennel, chicken, and parsley.

Cook’s note: Pull the skillet from the heat as soon as the butter smells nutty; dark solids turn bitter quickly.