Fennel-Dusted Chicken with Brown Butter and Capers

Ingredients

• Fennel seed

  Spices

  1 tbsp, whole or 6g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, black

  ½ tsp or 1g

• Butter

  Unsalted

  4 tbsp or 57g

• Capers

  Canned

  2 tbsp, drained or 18g

• Orange juice

  4 tbsp or 62g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  8 thigh, bone removed or 752g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

Directions

1. Chop the capers and finely grind the fennel seeds.
2. Mix the ground fennel seeds, salt, and pepper together. Pat the chicken dry and season both sides with the fennel mixture.
3. In a 12-inch heavy skillet, heat half of the butter with the oil over medium heat until the foam subsides. Cook the chicken, turning once, until just cooked through, about 4 to 5 minutes per batch. Transfer to a plate and cover loosely.
4. Add the capers and orange juice to the skillet along with any meat juices from the plate. Bring to a boil, scraping up brown bits. Remove from heat and swirl in the remaining butter. Pour the sauce over the chicken.

Similar Foods

• Roasted Chicken with Fennel and Tomatoes
• Chicken and Orzo Soup with Fennel
• Chicken Breasts With Tomatoes and Capers
• Egg Noodles with Brown Butter and Feta
• Scallops with Hazelnuts and Browned Butter Vinaigrette
• Striped Bass with Browned Hazelnut Butter, Lemon, and Parsley