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  1
  large (12 oz)
  fennel bulb

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  2 1/2
  pounds (about 6)
  bone-in, skin-on chicken thighs

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  Kosher salt and coarsely ground black pepper

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  ▢
  
  
  6
  scallions,
  thinly sliced

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  3
  garlic cloves,
  thinly sliced

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  3
  tablespoons (1 1/2 oz)
  unsalted butter

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  ▢
  
  
  One
  (10-ounce) bag
  frozen or fresh English peas

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  1/2
  teaspoon
  crushed red pepper flakes

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  ▢
  
  
  1/4
  cup
  water

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  ▢
  
  
  2
  lemons,
  preferably organic

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  ▢
  
  
  1
  cup
  fresh mint,
  dill, and/or basil leaves

• Position a rack in the bottom third of the oven. Preheat the oven to 425°F (220°C). This ensures the oven is at the correct temperature for even cooking once the skillet is transferred.
• Carefully trim off the tough root end and any tough stalks or fronds from the fennel bulb. Cut the bulb in half lengthwise and then slice it into 1/2-inch thick (12-mm) wedges.

  ☞ TESTER TIP: Don’t discard the delicate fennel fronds! Reserve them and chop them to swap in for some of the fresh herbs at the end, adding an extra layer of nuanced flavor and beautiful garnish.

• The next crucial step for crispy skin is to thoroughly pat the chicken thighs dry with paper towels. Removing as much surface moisture as possible is essential for achieving that coveted crackling skin. Season the chicken generously all over with 2 1/2 teaspoons Kosher salt and several good cranks of coarsely ground black pepper. Don’t be shy with the seasoning!
• Following the “cold-pan method,” arrange the seasoned chicken thighs skin-side down in a dry, unheated 12-inch (30-cm) cast-iron skillet. Set the skillet over medium heat and cook, completely undisturbed, for 10 to 12 minutes. During this time, the skin will gradually render its fat and moisture, turning a beautiful light golden brown and naturally releasing from the pan. Resisting the urge to peek or move them too soon is vital for ultimate crispiness.
• Once the chicken skin has released easily from the pan, gently move the thighs around a bit using tongs to ensure even browning across the entire surface. Some areas of your skillet may be hotter than others, so repositioning helps. Continue to cook for another 4 to 6 minutes, or until the skin is very crisp and a deep, rich golden brown. If you notice any burning, reduce the heat slightly. Transfer the beautifully browned thighs to a plate, skin-side up, to preserve their crispness while you prepare the vegetables.
• Using the same tongs, add the fennel wedges to the skillet, which now contains delicious rendered chicken fat (schmaltz). Toss the fennel to coat it thoroughly in the fat. Season with 1/2 teaspoon of salt. This chicken fat will infuse the fennel with incredible flavor as it caramelizes.
• Return the chicken to the skillet, placing them skin-side up on top of or nestled around the fennel. Transfer the entire skillet to the preheated oven. Roast for 10 to 12 minutes, flipping the fennel halfway through to ensure even caramelization. The chicken meat should be thoroughly cooked, no longer pink, and reach an internal temperature of 165°F (74°C). The fennel should be tender and beautifully caramelized, with a sweet, anisée flavor.
• Carefully remove the hot skillet from the oven. Transfer the cooked chicken thighs back to a clean plate, ensuring they remain skin-side up to maintain their crisp texture.
• Add the thinly sliced scallions, garlic, and unsalted butter to the fennel remaining in the skillet. Cook over medium heat, stirring occasionally, until the scallions and garlic have softened but have not yet taken on any color, typically 1 to 2 minutes. This step builds a fragrant aromatic base.
• Stir in the English peas (whether frozen or fresh), crushed red pepper flakes for a subtle kick, and 1/4 cup of water. Use a wooden spoon or spatula to scrape up any browned bits (known as ‘fond’) from the bottom of the skillet – this is where all the concentrated flavor lives! Cook until the peas are bright green and just cooked through, about 3 to 4 minutes. Turn off the heat once done.

  ☞ TESTER TIP: If using frozen peas, they might need a few extra minutes to heat through and become tender. Cook until they are vibrant green and no longer icy.

• Finish the pea and fennel mixture by stirring in the fresh juice of 1/2 lemon. Taste the vegetables and adjust seasoning as needed, adding more salt for flavor or lemon juice for brightness, depending on your preference.
• To serve this exquisite dish, cut any remaining lemon into attractive wedges. Evenly divvy the fragrant peas and caramelized fennel among four shallow bowls. Top each serving with one or two of the crispy chicken thighs, a fresh lemon wedge, and a generous sprinkling of torn fresh mint, dill, or basil leaves. The fresh herbs add a final flourish of color and aroma, completing this delightful meal.

Adapted From

Cook This Book

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