Sautéed Chicken Thighs w/Fennel Wine Sauce

Prep Time: 5 minutes
Cook Time: 30 minutes

Ingredients:

1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Garlic Powder
1/2 tsp Tarragon
4 Chicken Thighs, bone in
2 Tbsp Olive Oil
2 Tbsp Butter
1 cup Dry White Wine
1 cup Chicken Broth
1 Tbsp Fennel Seeds
1/2 cup Chopped Onion
1/2 cup Chopped Red Bell Pepper
1 tsp Red Pepper Flakes (optional)

1. Mix salt, pepper, garlic powder & paprika in a small bowl.
2. Rinse chicken & pat dry.
3. Sprinkle seasoning mixture on both sides of chicken.
4. Preheat a large, heavy skillet over medium heat.
5. Add olive oil to pan.
6. Wait 30 seconds and add butter to pan and stir to melt.
7. Add chicken, skin side down, to skillet.
8. Turn chicken when it has browned, after 5-7 minutes.
9. Continue to cook uncovered for 5 minutes.
10. Deglaze pan with wine.
11. Add broth, onion, red bell pepper, fennel, and red pepper flakes to skillet.
12. When wine mixture boils, cover skillet and lower heat to simmer 15 - 20 minutes or until a thermometer inserted into the thickest part of chicken reads 165°.
13. Remove from heat and plate chicken.
14. Ladle sauce over chicken and serve with lemon wedges.