Brown-Butter Chicken with Farro and Fennel

Crisp-skinned skillet-roasted chicken rests over nutty farro and sweet fennel, with a silky brown-butter sauce brightened by lemon.

60 min

4 servings

Crisp chicken thighs rest over farro and golden fennel beneath a glossy lemon brown-butter sauce.

Ingredients

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

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

2 tbsp chopped flat-leaf parsley

Equipment

Oven-safe skillet · Medium saucepan · Instant-read thermometer · Fine grater

Keep butter nutty

Watch the milk solids closely after the butter foams; remove the skillet from heat when they turn hazelnut brown.

Keep the sauce silky

Whisk in the crème fraîche off heat and avoid boiling after the creamy finish goes in.

Start the grain and chicken

01. Simmer farro in 3 cups water with 1 tsp salt for 25–30 minutes; pearled barley uses the same water and needs 35–40 minutes, so start it first.

02. Heat the oven to 400 F. Pat chicken dry and season with 1/2 tsp salt and pepper.

Sear and roast

03. Sear thighs skin-side down for 8–10 minutes until deeply golden, then turn for 1 minute.

04. Roast at 400 F for 14–18 minutes, until the thickest thigh reaches 175 F; rest chicken while the sauce comes together.

Soften fennel and brown butter

05. Cook fennel with the remaining 1/2 tsp salt for 6–8 minutes, then stir in shallot for the final minute.

06. Swirl butter over medium-low heat for 3–4 minutes until hazelnut brown and nutty; take the pan off heat if it darkens quickly.

Finish and plate

07. Simmer stock with the browned fond for 3–4 minutes, add lemon, then whisk in crème fraîche off heat. For the substitute, loosen 2 tbsp sour cream with 1 tbsp heavy cream first.

08. Fluff the cooked grain and plate with fennel and chicken; spoon sauce over and finish with parsley.