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Braised Chicken Thighs with Fennel and Turnip
HALLMARK CHANNEL21Ingredients
80Minutes
800Calories
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Ingredients
US|METRIC
6 SERVINGS
- 4 lb. skin-on, bone-in chicken thighs (patted dry)
- kosher salt
- freshly ground pepper
- 2 Tbsp. vegetable oil
- 1 shallot (large, minced, ~50g)
- 4 anchovy fillets
- 2 Tbsp. sage (minced)
- 1 tsp. red pepper flakes
- 1 cup dry white wine
- 1/2 cup chopped tomato
- 2 Tbsp. brine
- 1 jar capers
- 1 1/2 Tbsp. buckwheat honey
- 2 cups chicken stock (divided)
- 2 bulbs fennel (tough outer leaves peeled away, fronds cut off, ~ 1 pound trimmed, cut into wedges through the root)
- 1/2 lb. turnips (cut into wedges)
- 2 Tbsp. apple cider vinegar
- lemon juice (to taste)
- capers (Crispy, for garnish, recipe follows, optional)
- fennel fronds (for garnish, optional)
- crusty bread (for serving)
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NutritionView More
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800Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories800Calories from Fat460 |
% DAILY VALUE |
Total Fat51g78% |
Saturated Fat13g65% |
Trans Fat0g |
Cholesterol260mg87% |
Sodium620mg26% |
Potassium970mg28% |
Protein56g |
Calories from Fat460 |
% DAILY VALUE |
Total Carbohydrate18g6% |
Dietary Fiber2g8% |
Sugars8g |
Vitamin A20% |
Vitamin C35% |
Calcium10% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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