Chicken Thighs in Tomato Fennel Ginger Broth
The workhorse of this recipe is the Tomato Fennel Ginger broth that can be used in the recipe for Seared Chicken Thighs shown here and in other main and side dish applications as well. In addition to the entreé that we demonstrate here, this broth can be made to use with seafood in a Fisherman’s Stew, or with rice in a unique side dish or with vegetables in a vegetable stew.
Tomato Fennel Ginger Broth
- 1/2 cup olive oil
-1 large fennel bulb, julienned, fronds reserved
- 1 yellow onion
-3 cloves garlic, minced
-6 tablespoons fresh ginger, minced, separated in half
- 2 cups dry white wine
- 1 8 oz. can whole peeled tomatoes, puréed in food processor or blender
- 3 cups chicken broth
- 1 package orzo pasta
- 3 teaspoons fresh cracked black pepper
- 2 teaspoons kosher salt
- 1 bunch fresh basil, chiffonade
- 3 tablespoons orange-flavored olive oil or the juice and zest of a half orange (optional)
- 1 tablespoon butter
- grated parmesan cheese (optional)
In a medium sauce pan or large skillet heat oil over medium heat. When oil is hot add fennel and onion. Cook, stirring frequently until softened, about 10 minutes. Add garlic and half of the ginger, stir cook about one minute. Add wine, reduce heat by three quarters. Add puréed tomatoes, chicken broth, salt and pepper. Bring to a simmer and and lower heat to maintain a simmer for about 15 minutes. Add orzo pasta. Increase heat to a boil to cook pasta. If you are adding chicken or another protein to the broth, do so now, reduce heat and simmer until protein is fully cooked. Add basil and 2 tablespoons chopped, reserved fennel fronds. Add butter. If adding optional orange juice and zest, do so now. Stir in grated parmesan cheese. Transfer to serving platter or bowls. If you haven’t used the orange juice and zest option above, drizzle optional orange-flavored olive oil on top and finish by sprinkling grated parmesan cheese.
Seared Chicken Thighs with Tomato Fennel Ginger Broth
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
- recipe above for broth
In a medium skillet, heat oil over medium high heat. Season chicken with salt and pepper and add to hot oil with skin side down. Brown chicken on all sides, cooking until almost done, about 5 to 7 minutes. Add to tomato broth, simmer an additional 10 minutes until done. Follow instructions in broth recipe above to finish and serve.
Great served with sautéed kale and steamed jasmine rice.