Chicken with Creamy Fennel Broth | Tried and True Recipes (2024)

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by Kylie PerrottiPosted on August 26, 2021December 28, 2021

Chicken with Creamy Fennel Broth | Tried and True Recipes (1)

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This chicken with creamy fennel broth is so delicious, spicy, and rich. We topped it with a fennel gremolata so no part of the fennel goes to waste!

Chicken with Creamy Fennel Broth | Tried and True Recipes (2)

The basis of this chicken with creamy fennel broth is chicken with crispy skin, a creamy, spicy fennel broth, and a fennel gremolata.

The best part of this recipe is that you can prepare everything as the chicken finishes baking in the oven. The spicy, creamy broth is only a few ingredients, consisting of:

  • A little leftover chicken fat
  • A diced onion
  • Sliced fennel bulb and stalks
  • Pasta cooking water
  • Cream
  • Salt, pepper, and a healthy sprinkle of crushed red pepper

Fennel is an amazingly versatile ingredient, but it’s easy to only want to use the bulb and nothing else. You can absolutely thinly slice the stalks and use the fronds as garnish.

How to make this recipe:

In this chicken with fennel broth recipe, we use the reserved fronds to create a simple gremolata with toasted pine nuts, lemon juice, and salt. I added a sprinkle of fennel pollen to intensify the fennel flavor, but you can omit the pollen if you don’t have it.

To plate this dish, I divided cooked orzo between shallow bowls. It’s totally okay if the orzo isn’t piping hot when you plate it. I spooned the hot broth over top. You only need a few spoonfuls of the creamy fennel broth. From there, I placed a cooked chicken thigh on top and piled the fennel gremolata on top.

If you made this chicken with creamy fennel broth recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!

Want more fennel recipes? Check my archives!

Chicken with Creamy Fennel Broth | Tried and True Recipes (3)

This chicken with creamy fennel broth is so delicious, spicy, and rich. We topped it with a fennel gremolata so no part of the fennel goes to waste!

4.74 from 30 votes

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 4

Calories: 765kcal


  • Sheet pan

  • Large skillet

  • Large pot


  • 4 chicken thighs skin-on, bone-in
  • 2 teaspoons neutral cooking oil for frying
  • 8 ounces orzo
  • 2 cups reserved pasta cooking water
  • 1 fennel bulb with stalks and fronds
  • 1 yellow onion peeled and diced
  • ½ cup heavy cream
  • Salt, pepper, and crushed red pepper to taste

Fennel Gremolata:

  • ½ cup fennel fronds
  • 1 lemon juiced
  • 3 ounces pine nuts
  • 1 teaspoon fennel pollen optional
  • Salt and pepper to taste


Fry the Chicken:

  • Preheat oven to 425ºF. Heat the neutral cooking oil in a skillet over medium-high heat. Once hot, pat the chicken dry and season all over with salt and pepper. Place into the skillet and cook in batches, skin-side down, until the skin is crispy and golden (about 5 minutes).

  • As the chicken finishes cooking, transfer it to a sheet pan, skin-side up. Drain off all but 2 tablespoons of chicken fat and set the skillet aside.

  • Place a small piece of aluminum foil in the corner of the sheet pan and add the pine nuts in an even layer.

  • Transfer the sheet pan to the oven. After 5-7 minutes, remove the pine nuts and set aside.

  • Continue baking the chicken for another 30 minutes or until an instant-read thermometer reaches 165ºF. Turn off the oven and leave the chicken in the warm oven until you are ready to plate the dish.

Cook the Orzo:

  • Bring a large pot of salted water to a boil. Add the orzo and cook until just al dente. Scoop out 2 cups of pasta cooking water and set aside. Drain and rinse the orzo.

Prepare the Fennel:

  • Remove 1/2 cup of fennel fronds from the stalks. Pick off the remaining fronds and reserve for another use. Thinly slice the fennel stalks into rounds. Remove the core from the bulb and slice the bulb into strips. Set aside.

Prepare the Creamy Fennel Broth:

  • Heat the skillet used to fry the chicken over medium heat. Once hot, add the fennel and onion and cook, stirring occasionally, for 8-10 minutes until softened and golden brown.

  • Add the reserved pasta cooking water and bring to a boil. Season liberally with salt, pepper, and crushed red pepper. Cook for 5 more minutes until reduced slightly. Slowly whisk in the heavy cream and reduce heat to low. Cook for an additional 5-6 minutes until thickened. Turn off the heat.

Prepare the Fennel Gremolata:

  • Roughly chop the fennel fronds and toss them in a bowl with the toasted pine nuts. Add the lemon juice, salt, pepper, and fennel pollen (if using) and toss to combine. Set aside.

To Serve:

  • Divide the orzo between shallow bowls and ladle the broth on top. Place a chicken thigh on top and garnish with the fennel gremolata. Enjoy!


Calories: 765kcal | Carbohydrates: 57g | Protein: 31g | Fat: 48g | Sodium: 134mg | Fiber: 6g | Sugar: 4g | Vitamin C: 23mg

Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!

Chicken with Creamy Fennel Broth | Tried and True Recipes (2024)


How long to simmer chicken broth? ›

Bring to a boil on high heat and reduce to a low simmer. If scum rises to the surface of the pot (this usually happens in the first half hour of cooking), skim off with a large metal spoon. Let simmer uncovered at a low simmer for 4 to 6 hours. Check every hour or so to be sure there is still enough water in the pot.

How to use chicken stock? ›

5 Ways to Use Chicken Stock
  1. Simmer a Warming Soup. ...
  2. Stir Up a Creamy Risotto. ...
  3. Make a Rich Cassoulet. ...
  4. Master a Classic Velouté ...
  5. Braise Meat or Vegetables.
Mar 3, 2022

What happens if you simmer chicken stock too long? ›

If you can pack in even more chicken and aromatics, your stock will only get richer and more gelatinous. As for time, if you don't cook a stock long enough, you risk not extracting sufficient flavor or gelatin. Cook it too long, though, and you get into a case of seriously diminishing returns.

Do you simmer chicken broth covered or uncovered? ›

Simmer the uncovered stock for a minimum of four hours for chicken and at least eight hours for beef, skimming every ninety minutes. Add water as needed to keep the bones submerged.

What are the do's and don'ts of chicken stock? ›

Know your chicken and veggie to water ratio.

You don't want to dilute your stock, otherwise it will be weak in flavor. Make sure the carcass and veggies are covered by at least an inch or two of water, or between 12-20 cups of water (that's at least 3 quarts or up to 5 quarts).

Is it better to cook chicken stock or broth? ›

Stock is generally made from bones, and broth is generally made from flesh. In both cases, they are often supported with aromatic vegetables, but in the case of stock, left unseasoned for maximum flexibility in recipes, whereas broth will usually contain at least salt and pepper.

Why can't you boil chicken stock? ›

The hotter you cook the stock, the faster you convert collagen into gelatin. Cooking low and slow gives you good conversion while preventing fat, minerals and other gunk from emulsifying into your stock. Boiled stock will be cloudy, greasy and have a lower yield.

Is 2 hours enough for chicken stock? ›

I've found that two hours is a good amount of time for simmering chicken stock. A good amount of flavor is extracted from the chicken, but it's not an all-day affair. Just make sure you taste the stock, as it may need a little more time to get it to where you want it.

Does broth get better the longer you simmer? ›

The longer you cook the broth the more concentrated it becomes. The important step to remember for food safety is that once your broth is cooked to your liking it needs to be cooled quickly and not left set on the stove for hours.

How long can you leave chicken stock simmering? ›

After simmering for at least 4 hours in total, strain your stock through a fine-mesh sieve, strainer, or cheesecloth into a large bowl, pot, or a large stockpot. Simmer up to 24 hours for more flavor before straining.

Is 3 hours enough for broth? ›

So, stock is without bones and broth is with, and depending on your gut health, you will either cook it briefly (2 hours-3hours) or longer to extract the most goodness from the bones (GAPS note: Check question 26 for specific GAPS definitions / what to do if following that protocol).


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