1. Preheat Oven

   Preheat oven to 400F.

   Connect Oven
2. Toast Walnuts

   Spread the walnuts on a sheet pan and place in the still cool, preheating oven. Toast for 8 minutes, or until golden brown.

   • 1/2 cup Walnuts
3. Prepare Chicken

   Trim any excess fat with scissors. Season chicken with salt and pepper on all sides. Set aside.

   • 4 , 1.5 lbs Bone In Skin on Chicken Thighs
   • 1 tsp Kosher Salt
   • 1/4 tsp Black Pepper
4. Prepare Vegetables

   Thinly slice fennel. Peel and mince garlic. Slice lemon, discarding the ends and seeds.

   • 3 , thinly sliced Fennel Bulbs
   • 4 , minced Garlic Cloves
   • 1 , sliced Lemon
5. Sear Chicken

   Heat an oven-proof skillet on medium-high heat. Pat the skin side of the chicken dry. Drizzle oil to the pan and place chicken, skin side down, in the pan and cook for 3 minutes or until skin is light golden brown. Flip the chicken and continue cooking for 2 minutes or until the bottom side of the chicken is seared. Remove chicken from pan and set aside.

   • 1 Tbsp Extra Virgin Olive Oil
6. Cook Vegetables

   Add fennel to the hot pan, season with salt and sauté for 3 minutes or until soft. Add garlic and continue sautéing for 30 seconds. Add thyme, water, and cream. Add lemon slices on top of the fennel and arrange the seared chicken, skin side up, on top of the vegetables.

   • 1/2 tsp Kosher Salt
   • 4 sprigs Garden Fresh Thyme
   • 1/2 cup Water
   • 1/2 cup Heavy Cream
7. Cook Chicken

   Place pan in oven. Cook chicken and vegetables for 45 minutes or until chicken is crispy and comes easily off the bone. Prepare the salad while chicken is cooking.
8. Prepare Salad

   Pick the leaves from parsley and tarragon, discard the stems. Prepare lemon. Place the arugula into a large bowl, adding herbs and toasted nuts. Shave parmesan into the bowl, and season and toss with lemon juice, olive oil, salt and pepper just before serving.

   • 1/4 bunch , leaves picked Italian Parsley
   • 1/2 bunch , leaves picked Fresh Tarragon
   • 1/4 , juiced Lemon
   • 2 cups Baby Arugula
   • 1 oz , shaved Parmesan Cheese Wedge
   • 1 Tbsp Extra Virgin Olive Oil
   • 1 pinch Kosher Salt
   • 1 pinch Black Pepper
9. Serve & Enjoy

   Remove skillet from oven and let cool for 5 minutes. Serve chicken and fennel together with the salad. Enjoy!

Get The Full Experience

Download Free App

Suggested Meals

Lemon Lassi

Smoothie

Shrimp

Salad

Teriyaki

Ribs

Butternut Squash Sage Soup

w/ Sherry Gastrique

Blueberry Macadamia

Smoothie

	Amount per serving	Daily value percentage
Calories	520 kcal
Total Fat	30 g	38%
Total Saturated Fat	9 g	43%
Unsaturated Fat	21 g
Cholesterol	180 mg	61%
Sodium	1240 mg	50%
Total Carbohydrate	21 g	8%
Fiber Total Dietary	8 g	27%
Sugars Total	9 g
Excellent Source: Protein	42 g	85%
Good Source: Vitamin C	42 mg	45%
Calcium Ca	282 mg	20%

Load More

	Amount per serving	Daily value percentage
Iron Fe	5 mg	30%
Vitamin D	0.3 µg	2%
Potassium K	1430 mg	30%
Vitamin E	2.5 mg	20%
B-Vitamins
Thiamin	0.3 mg	20%
Riboflavin	0.5 mg	40%
Niacin	11 mg	70%
Pantothenic Acid	0.7 mg	15%
Vitamin B-6	1.1 mg	60%
Folate (B9)	98 µg	25%
Good Source: Vitamin B12	1.1 µg	50%

By Innit Culinary Team