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A cast-iron skillet filled with chicken thighs, peas, and fennel.
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5 from 1 vote

Skillet Chicken Thighs with Peas and Fennel

This recipe deploys a technique called the “cold-pan method,” which was first introduced to me by Chris Morocco. Things have not been the same for me since. When you start chicken thighs skin-side down in a cold pan (that’s right—cold!) and allow the skin to very gradually cook, it releases all of their moisture and fat, landing you smack-dab in CrispyTown, USA.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Mains
Cuisine: American
Servings: 4 servings
Calories: 799

Ingredients

  • 1 large (12 oz) fennel bulb
  • 2 1/2 pounds (about 6) bone-in, skin-on chicken thighs
  • Kosher salt and coarsely ground black pepper
  • 6 scallions, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 3 tablespoons (1 1/2 oz) unsalted butter
  • One (10-ounce) bag frozen or fresh English peas
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup water
  • 2 lemons, preferably organic
  • 1 cup fresh mint, dill, and/or basil leaves
US - Metric

Instructions

  • Position a rack in the bottom third of the oven. Preheat the oven to 425°F (220°C).
  • Trim off the tough root end and any stalks or fronds from the fennel bulb. Cut in half lengthwise and slice into 1/2-inch thick (12-mm) wedges.

    ☞ TESTER TIP: Reserve the fronds and swap them in for some of the herbs at the end.

  • Pat the chicken thighs dry with paper towels to remove any surface moisture. Season the chicken all over with 2 1/2 teaspoons salt and a few good cranks of coarsely ground black pepper.
  • Arrange the thighs skin-side down in a dry, unheated 12-inch (30-cm) cast-iron skillet. Set over medium heat and cook, undisturbed, until the skin releases easily from the pan and is light golden brown, 10 to 12 minutes.
  • Once released, move the chicken thighs around a bit to ensure even browning. Parts of your skillet will get hotter than others. Continue to cook until the skin is very crisp and deep golden brown, 4 to 6 minutes more, reducing the heat if necessary to avoid burning. Use tongs to transfer the thighs to a plate, skin-side up.
  • Use the tongs to add the fennel wedges to the skillet, turning them to coat in some of the rendered chicken fat. Season with 1/2 teaspoon salt.
  • Return the chicken to the skillet, skin-side up. Transfer the skillet to the oven and roast, flipping the fennel halfway through for even browning, until the chicken meat is no longer pink, and has reached an internal temperature of 165°F (74°C) and the fennel is caramelized, 10 to 12 minutes.
  • Remove the skillet from the oven and transfer the thighs to a plate, skin-side up to stay nice and crisp.
  • Add the scallions, garlic, and butter to the fennel in the skillet. Cook over medium heat until the scallions and garlic have softened but not browned, 1 to 2 minutes.
  • Stir in the peas, crushed red pepper flakes, water, and 1/2 teaspoon salt, scraping up any browned bits from the bottom of the skillet (that’s flavor!), and cook until the peas are bright green and just cooked through, 3 to 4 minutes. Turn off the heat.

    ☞ TESTER TIP: If using frozen peas, you may need a few extra minutes to get your peas cooked through.

  • Stir in the juice of 1/2 lemon. Taste the peas and add more salt or lemon juice as needed.
  • To serve, cut whatever lemon remains into wedges. Divvy the peas and fennel among 4 shallow bowls and top each with a chicken thigh or two, a lemon wedge, and some torn fresh mint, dill, or basil.

Nutrition

Serving: 1portion | Calories: 799kcal | Carbohydrates: 22g | Protein: 52g | Fat: 56g | Saturated Fat: 18g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 300mg | Sodium: 266mg | Fiber: 8g | Sugar: 5g