Marinated Fennel With Chicken and Wild Rice

Andrew Purcell, Carrie Purcell

Makes 2 Servings

Ingredients

• 2 small bulbs fennel, cored and very thinly sliced
• 1 lemon, zest and juice
• 1teaspoon olive oil
• Salt
• Pepper
• 2 small chicken thighs (bone-in, skin-on, about 4 ounces each)
• 2cups cooked wild rice
• 1/4cup fresh basil. chopped

Directions

1. Heat oven to 400°.

2. In an airtight plastic container with a lid, combine fennel, lemon zest, lemon juice, and olive oil. Season with salt and pepper. Place lid on container and shake vigorously. Set aside and let sit at room temperature.

3. Season chicken thighs liberally with salt and pepper.

4. Heat a large, oven-safe skillet over medium heat. Add chicken, skin side down, and cook until skin crisps slightly and some fat is rendered, about 3 minutes. Transfer to oven and bake 15 minutes. Flip chicken and cook 10 minutes more, until cooked through. Remove chicken from skillet and set aside.

5. Heat skillet over medium-low heat. Add rice and basil and cook, stirring, just to warm through. Remove skillet from heat and toss marinated fennel with rice, discarding marinating liquid. Serve fennel-rice mixture with chicken.

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