skillet chicken thighs with fennel


4 chicken thighs

1 to 1.5 cups chopped fennel

4 shallots, chopped

1/2 cup brandy

juice of one lemon

3 tablespoons olive oil

Kosher salt

3 tablespoons ground mustard


  • Add olive oil to pan (cast iron skillet works the best)
  • Rub salt and mustard all over chicken thighs
  • Add chicken to the pan skin side down over medium heat, cook for about 10 minutes, skin should be crispy. After chicken is cooking for about 10 minutes, add fennel and shallots Turn heat to high and add brandy and lemon juice. Flip chicken and cook for 2 minutes on high heat. Turn heat down to medium and turn chicken over and cook for 8 more minutes until cooked through.

A Jackie O’ Recipe