Lemon-Garlic Chicken Thighs with Fennel (Gluten Free)

I bought the "Gluten Free and More" mag. specifically for my friends, Leslie and Judi. Here is one I think they both will like, and the quote that accompanies: "Most of my favorite grassy aromatics (fennel, anise, chervil, and cumin) are members of the carrot family and share a flavor compound called anethol, which is 13 times sweeter than sugar. That's why fennel is often paired with lemon  for balance. Comforting bistro food, easily brought to life in one pan, is guaranteed to smooth the rough edges off a long day. No ghee? Substitute an equal amt. of butter, or dairy-free alternative."
(serves 2-4)

1&1/2 lbs. boneless, skinless chicken thighs, rinsed well* and patted dry*
1 t. kosher* salt
1/2 t. freshly* ground black pepper
2-4 t. EVOO, more as needed
2 large fennel bulbs
2 cloves garlic
1/8*-1/4 t. crushed red pepper flakes
Juice of 1 lemon

To cook chicken: Slice chicken thighs into 1/4" wide strips and toss them with S&P. Warm 1 t. olive oil in a large nonstick skillet over med.-high heat 2 min. Add the chicken and toss to coat it in oil. Then spread it in a single layer and let it cook undisturbed 3 min. Flip chicken with a spatula, separating pieces, and cook an additional 3 min. Continue to cook and flip chicken until it's sizzling and browned on most sides, 5-6 min. more. While chicken browns, remove leafy fronds from fennel bulbs and mince some of them to make 2-3 T; set aside. Remove root ends and thinly slice bulbs into crosswise strips. When chicken is browned, transfer to a plate with a slotted spoon. There should be some fat from the chicken left in the skillet. If not, add more olive oil and warm it over med.-high heat 2-3 min. Add fennel and toss to coat it in oil. Then cover pan, reduce heat to med. and cook 2 min. While fennel cooks, peel and crush garlic. Remove lid from skillet and stir-fry fennel until it begins to soften and show a few brown spots. Push fennel to side of pan, add 1 t. olive oil, and drop garlic and pepper flakes into oil. Stir to combine with fennel. Then add chicken and accumulated juices to the skillet, Stir to combine and cook 1-2 min. longer until it's all caramelized. Remove skillet from heat., stir in reserved fennel frond and squeeze lemon juice over top.

"God's deep love means we can be real with others."

Have FUN today!!!

Love,

Machete Milletti