Fennel-crusted chicken with brown butter and capers
Delight in a gourmet twist on poultry with our Fennel-Crusted Chicken recipe. Juicy chicken thighs are seasoned with fragrant fennel seeds, then cooked in rich brown butter. Finished with a zesty orange juice glaze and briny capers, this dish offers a harmonious blend of flavors in every bite. Perfect for a sophisticated yet easy-to-make dinner!
- 02 May 2024
- Cook time 25 min
- Prep time 25 min
- 4 Servings
- 6 Ingredients
Get ready to elevate your chicken dinner with a gourmet twist! This fennel-crusted chicken with brown butter and capers recipe combines the rich flavors of browned butter, the unique aroma of fennel seeds, and the zesty punch of capers. It's a delightful dish that's surprisingly easy to make, perfect for impressing guests or treating yourself to a special meal.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Pat the chicken thighs dry with paper towels. This helps them crisp up while cooking.
2. Crust the Chicken:
- In a small bowl, crush the fennel seeds gently with the back of a spoon or a mortar and pestle to release their aroma.
- Rub the crushed fennel seeds evenly over the chicken thighs. Season with salt and pepper to taste.
- Heat the vegetable oil in a large ovenproof skillet over medium-high heat.
- Once the oil is hot, place the chicken thighs skin-side down in the skillet. Sear for about 5-7 minutes until the skin is golden and crispy.
- Flip the chicken thighs and sear the other side for another 3-4 minutes.
- Transfer the entire skillet to the preheated oven. Bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- While the chicken is baking, melt the butter in a separate saucepan over medium heat.
- Continue to cook the butter, swirling the pan occasionally, until it turns a golden brown and develops a nutty aroma. This usually takes about 5-7 minutes. Be careful not to burn it.
- Once browned, add the capers to the saucepan. Sauté them in the brown butter for about 2 minutes.
- Add the orange juice to the skillet and stir well. Let it simmer for an additional 2-3 minutes to let the flavors meld together. Remove from heat.
- Remove the chicken from the oven and let it rest for a couple of minutes in the skillet.
- Spoon the brown butter and caper sauce generously over the chicken thighs.
- Serve the fennel-crusted chicken thighs with your favorite sides. They pair wonderfully with roasted vegetables or a fresh green salad.
Tips:
- Ensure the chicken thighs are patted dry before seasoning and cooking to achieve a crispy crust.
- Use fresh orange juice for a more vibrant and authentic flavor.
- Toast the fennel seeds lightly in a dry pan before crushing to release their essential oils and enhance the flavor.
- When browning the butter, watch it closely to avoid burning. Browned butter should have a nutty aroma and golden-brown color.
- Add the capers at the end to keep their texture intact, providing a lovely contrast to the tender chicken.
Now you have a delectable fennel-crusted chicken with browned butter and capers on your plate. The crispy, flavorful chicken paired with the rich and tangy sauce is sure to become a favorite in your household. Enjoy this sophisticated yet simple dish with your favorite side for a complete, satisfying meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 210 grams |
| Energy | |
| Calories 490kcal | 20% |
| Protein | |
| Protein 30g | 19% |
| Carbohydrates | |
| Carbohydrates 2.22g | 1% |
| Fiber 0.19g | 1% |
| Sugar 1.36g | 1% |
| Fat | |
| Fat 44g | 52% |
| Saturated 14g | 48% |
| Cholesterol 200mg | - |
| Vitamins | |
| Vitamin A 150ug | 16% |
| Choline 80mg | 15% |
| Vitamin B1 0.14mg | 12% |
| Vitamin B2 0.26mg | 20% |
| Vitamin B3 8mg | 50% |
| Vitamin B6 0.61mg | 36% |
| Vitamin B9 11ug | 3% |
| Vitamin B12 1.07ug | 45% |
| Vitamin C 4.94mg | 5% |
| Vitamin E 0.43mg | 3% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 18mg | 1% |
| Copper, Cu 0.12mg | 0% |
| Iron, Fe 1.27mg | 12% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 280mg | 22% |
| Potassium, K 390mg | 12% |
| Selenium, Se 33ug | 59% |
| Sodium, Na 250mg | 16% |
| Zinc, Zn 2.25mg | 20% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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