Ready for tender and juicy braised chicken thighs with a crispy skin? Today, Sam Block shows Julia Collin Davison the trick, by simmering the thighs in the oven, skin side up. Sam builds a flavorful braising liquid of chicken broth, orange juice, and chopped fennel, and adds cracked olives to bring a complex, peppery flavor to the dish
Braised Chicken Thighs with Fennel, Orange, and Cracked Olives Recipe:
Discover more recipes through the America’s Test Kitchen App:
Get exclusive access to every recipe, review, and more via our homepage:
Buy The Complete America’s Test Kitchen TV Show Cookbook 2001–2026:
Discover the latest recipes, tips, and tricks from Cook’s Insider:
Subscribe to Cook’s Illustrated:
Subscribe to America’s Test Kitchen:
Watch full episodes of America’s Test Kitchen and Cook’s Country for free on our new YouTube channel:
Watch More!
In The Test Kitchen:
The Taste Test:
Techniquely With Lan Lam:
Most Popular:
Follow America’s Test Kitchen:
Instagram:
Pinterest:
TikTok:
Facebook:
Twitter:
At America’s Test Kitchen, we investigate every aspect of cooking—recipes, equipment, ingredients, and techniques—with a goal to empower and inspire home cooks. Since 1992, our team of 50+ cooks, editors, and culinary creatives ask a lot of questions—and do a lot of testing—so that you get dependable, delicious recipes, comprehensive guidance, and thorough and unbiased equipment and ingredient reviews. You can find us in the pages of Cook’s Illustrated magazine, on our television shows America’s Test Kitchen and Cook’s Country, in dozens of best-selling cookbooks, and via the 14,000+ recipes, reviews, and classes available on our website and app. Whether you’re in search of a great weeknight meal or an impressive dinner-party dish, we’ve done the testing to deliver reliable recipes and comprehensive cooking info to your home kitchen. Bring your curiosity, and we’ll make you a better cook.
#AmericasTestKitchen #CookingTutorial #FoodScience
source
13 Comments
Leave a Reply
You must be logged in to post a comment.
This looks fantastic, what great technique
Butter. Round out that acid and olive astringency. BUTTER!!!
❤❤❤
Sam's a natural 🏆 Good video, great presentation. Looks delicious; will try this👍
it was all going well until the dreaded disgusting fennel came out. ruined the whole dish! and the pernot!! if i want licorice i will buy some candy, i don't want it in my food!! NOBODY wants licorice flavoured Chicken!!! Snap out of it!!
Ya know…..the grocery stores sell skinless chicken & turkey parts. What do the processors do with the skins? They should offer the skins for purchase to the consumers. If one lays out skins flat on parchment paper and bakes on a sheet pan at 350 degrees F until the fat is rendered and the skins turn crispy, they turn out just like a crispy roasted chicken or turkey! Is tbat not the best part of the bird and why some families fight over the crispy skin? Mine did.
Have you tried the scalding trick where you scald the skin with boiling water until it contracts as much as it can? Pat it dry after that and proceed with the recipe. See how that works for you.
Scalding the skin seems to improve the skin’s crispiness when you subsequently apply dry heat.
I missed the fennel garnish?
9:03 it’s silly to waste a fresh orange for its zest when you’ve already presumably juiced a handful for the braising liquid
Thank you!
You had me entranced right up until the Olives 🤢 but I'm betting it'll still be awesome without them ! (maybe some Capers instead ?)
I have never, in my entire life, cored a fennel bulb. I've never found it tough. It ain't cabbage. This is the first .time I've ever seen it done .. is this actually a thing? 🤷♂️
🎉