Braised Chicken and Fennel Stew with Potatoes and Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• 2 1/2 lb (1.1 kg) bone-in, skin-on chicken thighs (about 6 thighs)
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste
• 2 tbsp olive oil
• 2 medium fennel bulbs, cored and sliced (reserve fronds)
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 1/2 cup dry white wine
• 4 cups low-sodium chicken broth
• 1 1/2 lb Yukon Gold potatoes, cut into 1-inch pieces
• 1 bay leaf, 1 sprig rosemary, 6 sprigs thyme (or 1 tsp dried thyme)
• 1/2 tsp crushed fennel seeds (optional)
• 1 tbsp unsalted butter
• 1 tsp lemon zest
• 1/4 cup chopped fresh parsley

Do This

• 1) Heat oven to 325°F (163°C). Pat chicken dry; season with salt and pepper.
• 2) Sear chicken skin-side down in olive oil until deeply golden; flip briefly, then remove.
• 3) Sauté fennel and onion until softened; add garlic, tomato paste (and fennel seeds if using).
• 4) Deglaze with wine; simmer 1 minute. Add broth, herbs, and potatoes.
• 5) Nestle chicken back in, cover, and braise in oven 45 minutes (chicken to 175°F/79°C; potatoes tender).
• 6) Uncover and simmer 5–10 minutes to thicken slightly; finish with butter, lemon zest, parsley, and adjust seasoning.

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Why You’ll Love This Recipe

• Cozy, gently aromatic flavor from fennel, herbs, and slow braising.
• One-pot comfort food with tender chicken and potatoes in a savory broth.
• Simple technique (sear, sauté, braise) with big payoff.
• Even better the next day, making it great for leftovers and meal prep.

Grocery List

• Produce: 2 fennel bulbs (plus fronds if available), 1 large yellow onion, 4 garlic cloves, 1 lemon, 1/4 cup fresh parsley, 1 1/2 lb Yukon Gold potatoes
• Meat: 2 1/2 lb bone-in, skin-on chicken thighs
• Dairy: 1 tbsp unsalted butter
• Pantry: olive oil, kosher salt, black pepper, tomato paste, dry white wine, low-sodium chicken broth, bay leaf, thyme, rosemary (optional: fennel seeds)

Full Ingredients

Chicken

• 2 1/2 lb (1.1 kg) bone-in, skin-on chicken thighs (about 6 thighs)
• 1 1/2 tsp kosher salt (plus more to taste)
• 1/2 tsp black pepper (plus more to taste)
• 2 tbsp olive oil

Aromatics and Vegetables

• 2 medium fennel bulbs (about 1 1/2 lb total), trimmed; reserve fronds for garnish
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, minced
• 1 1/2 lb (680 g) Yukon Gold potatoes, scrubbed and cut into 1-inch pieces

Braising Liquid and Seasonings

• 1 tbsp tomato paste
• 1/2 cup (120 ml) dry white wine
• 4 cups (960 ml) low-sodium chicken broth
• 1 bay leaf
• 6 sprigs fresh thyme (or 1 tsp dried thyme)
• 1 sprig fresh rosemary
• 1/2 tsp crushed fennel seeds (optional, for extra fennel warmth)

To Finish

• 1 tbsp unsalted butter
• 1 tsp finely grated lemon zest
• 1/4 cup chopped fresh parsley
• Reserved fennel fronds, chopped (optional garnish)

Step-by-Step Instructions

Step 1: Preheat and prep the chicken

Set a rack in the center of the oven and preheat to 325°F (163°C).

Pat the chicken thighs very dry with paper towels (this helps the skin brown). Season all over with 1 1/2 tsp kosher salt and 1/2 tsp black pepper.

Step 2: Sear the chicken for deep flavor

Heat a large, heavy pot with a lid (a 5–7 quart Dutch oven is ideal) over medium-high heat. Add 2 tbsp olive oil.

Place the chicken in the pot skin-side down in a single layer. Sear for 7–9 minutes until the skin is deeply golden and releases easily. Flip and sear the second side for 2 minutes.

Transfer chicken to a plate. Carefully pour off excess fat, leaving about 1 tbsp in the pot.

Step 3: Soften the fennel and onion

Add the sliced fennel and onion to the pot. Cook over medium heat for 8–10 minutes, stirring occasionally, until softened and lightly golden at the edges.

Add the minced garlic and cook for 30 seconds, just until fragrant.

Step 4: Build the stew base

Stir in 1 tbsp tomato paste and cook for 1 minute to caramelize it slightly (this adds richness). If using, stir in 1/2 tsp crushed fennel seeds.

Pour in 1/2 cup dry white wine, scraping up any browned bits from the bottom of the pot. Simmer for 1–2 minutes to reduce slightly.

Step 5: Add broth, herbs, potatoes, and return the chicken

Add 4 cups chicken broth, then stir in the potatoes. Add the bay leaf, thyme, and rosemary.

Nestle the chicken thighs back into the pot (skin-side up if possible). Bring the liquid to a gentle simmer over medium heat.

Step 6: Braise in the oven until tender

Cover the pot with a lid and transfer to the oven. Braise for 45 minutes, or until the potatoes are tender and the chicken is very tender.

For food safety and best texture, the chicken should reach an internal temperature of 175°F (79°C) when checked at the thickest part (without touching bone).

Step 7: Thicken slightly and finish with butter, lemon, and herbs

Carefully remove the pot from the oven. Using tongs, transfer the chicken to a plate.

Place the pot on the stovetop over medium heat and simmer uncovered for 5–10 minutes to concentrate flavors and slightly thicken the broth. Stir occasionally so the potatoes don’t stick.

Turn off the heat. Stir in 1 tbsp unsalted butter, 1 tsp lemon zest, and 1/4 cup chopped parsley. Taste and adjust with additional salt and pepper as needed.

Return chicken to the pot and spoon broth and vegetables over the top. Garnish with chopped fennel fronds if you have them. Serve hot.

Pro Tips

• Dry chicken = crispier, better browning. Patting the skin dry before searing makes a big difference.
• Don’t rush the fennel and onion. Giving them 8–10 minutes builds sweetness and mellows fennel’s bite.
• Keep the simmer gentle. A hard boil can toughen chicken and break up potatoes; aim for quiet bubbles.
• Use low-sodium broth. It lets you season precisely, especially after reducing uncovered.
• Finish with lemon zest (not juice). Zest adds brightness without making the broth taste sharp.

Variations

• Creamy version: After reducing uncovered, stir in 1/4 cup (60 ml) heavy cream and warm through for 1–2 minutes (do not boil vigorously).
• Extra vegetables: Add 2 medium carrots (sliced) with the fennel and onion, or stir in 3 cups baby spinach at the end until wilted.
• No wine option: Replace wine with 1/2 cup additional broth plus 1 tbsp apple cider vinegar added at the very end for balance.

Storage & Make-Ahead

Cool the stew to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until the chicken and potatoes are hot throughout (aim for 165°F/74°C), adding a splash of broth if needed.

To freeze, remove the bay leaf and rosemary sprig, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating. For make-ahead ease, slice the fennel and onion and cut the potatoes up to 24 hours in advance; store potatoes submerged in cold water in the fridge, then drain well before cooking.

Nutrition (per serving)

Approximate (based on 6 servings): 520 calories, 38 g protein, 32 g carbohydrates, 26 g fat, 5 g fiber, 820 mg sodium.