Ingredients
Directions
- 1
Preheat oven to 325F/162C. About 30-45 minutes before you start cooking, season chicken thighs with salt and pepper
- 2
Heat fat and a drizzle of olive oil in a large oven safe pot or dutch oven over medium heat. When fat has melted, increase heat to medium-high and add the chicken thighs, skin side down. Brown on each side for 2-3 minutes. Set aside. If there is too much fat left in the pot, use a paper towel to soak up the excess
- 3
Reduce heat to medium. Add red onion and cook for 5 minutes or until they start to get translucent
- 4
Add garlic. Cook for 3 minutes or until fragrant
- 5
Add fennel seeds and tomatoes. Cook for 5 minutes or until tomatoes begin to break down
- 6
Add back the chicken, rosemary, thyme, cinnamon stick, and chicken stock. Cover and transfer to the oven. Leave in the oven for about 30 minutes, or until the internal temperature of the chicken is 165F/73C. Check the chicken about halfway through, and add more stock if you think it needs it
- 7
Once out of the oven, add fresh parsley to the pot. Stir to combine
- 8
Optional: If you want to thicken the sauce left in the pot even further, you can create a cornstarch “slurry” by mixing cornstarch and water in a 1 to 2 ratio and adding it to the liquid. Mix really well and let it reduce down to your liking
