Chicken Thighs with Caramelized Fennel and Onions & Roasted Cherry Tomatoes

We’re used to caramelizing onions. But this process, browning a vegetable’s natural sugars, can be applied to all kinds of produce. In this recipe, you’ll caramelize fennel, mellowing its flavor and adding a distinct sweetness to the dish. To balance that sweetness, we’re using bright, slightly tart roasted tomatoes as the “cherries on top.”

Ingredients 2 Cloves Garlic 1 Bulb Fennel 1 Bunch Tarragon 1 Bunch Thyme 1 Yellow Onion 2 Boneless, Skinless Chicken Thighs ¼ Cup All-Purpose Flour ¾ Cup Jasmine Rice 6 Ounces Cherry Tomatoes ¼ Cup Heavy Cream 1 Tablespoon Sherry Vinegar

Makes 2 Servings About 650 Calories Per Serving

www.blueapron.com Recipe #250 Instructions

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Prepare the ingredients: Cook the chicken: Preheat the oven to 500°F. Wash and dry the fresh produce. Peel Pat the chicken thighs dry with paper towels and place on a plate; and mince the garlic. Pick the tarragon off the stems; discard the season both sides with salt and pepper and evenly coat with the stems and mince the leaves. Pick half the thyme leaves off the flour, tapping off any excess. In a large pan (nonstick, if you have stems; discard the stems; leave the remaining thyme sprigs whole. one), heat 2 teaspoons of olive oil on medium-high until hot. Add Trim off and discard the root of the fennel bulb as well as any the coated chicken and cook 4 to 5 minutes per side, or until stems and fronds; thinly slice the bulb lengthwise. Peel and thinly browned and cooked through. Transfer the cooked chicken to a slice the onion. plate, leaving any browned bits (or fond) in the pan. Set aside in a warm place as you continue cooking.

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Cook the rice: Roast the tomatoes: While the chicken cooks, in a small pot, combine the rice, 1½ While the rice cooks, place the cherry tomatoes on a sheet pan cups of water and a big pinch of salt. Heat to boiling on high, with the whole thyme sprigs. Drizzle with olive oil and season with then cover and reduce the heat to low. Simmer 10 to 12 minutes, salt and pepper; toss to thoroughly coat. Roast in the oven 6 to 8 or until the water is absorbed and the rice is cooked through. Fluff minutes, or until browned and fragrant. Remove from oven and set the finished rice with a fork. Set aside in a warm place. aside as you continue cooking. Carefully discard the thyme sprigs.

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Caramelize the vegetables: Finish & plate your dish: To the reserved chicken fond in the pan, add 1 to 2 teaspoons Reduce the heat to medium and stir the garlic into the caramelized of olive oil and heat on medium-high until hot. Add the onion and vegetables. Cook 30 seconds to 1 minute, or until fragrant. Stir in fennel and season with salt and pepper. Cook, stirring frequently, the vinegar, cream and ¼ cup of water and season with salt and 11 to 13 minutes, or until the vegetables are completely softened pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until and browned. well combined. Add the cooked chicken (along with any juices) and half of both the chopped thyme leaves and tarragon. Cook 1 to 2 minutes, or until heated through. (If the sauce is too dry, add a couple more tablespoons of water.) Remove from heat. To plate your dish, divide the rice, chicken and vegetables between 2 dishes. Garnish with the roasted tomatoes and remaining chopped thyme and tarragon. Enjoy!