Saffron Lemon Chicken Thighs with Golden Fennel and Light Spinach Cream

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Mix the saffron threads with 15 ml (1 tbsp) warm water and let them steep for 5 minutes.

2. 2

   2. Season the chicken thighs with 4 g (3/4 tsp) salt, black pepper, lemon zest, half of the minced garlic, and the saffron infusion. Toss well to coat the meat evenly.

3. 3

   3. Heat 15 ml (1 tbsp) olive oil and 10 g (3/4 tbsp) butter in a large oven-safe skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until deeply golden. Remove temporarily to a plate.

4. 4

   4. In the same skillet, add the remaining olive oil. Add the fennel wedges, 1 g (1/8 tsp) salt, and the thyme leaves. Cook for 4 to 5 minutes, stirring once or twice, until the fennel starts to brown at the edges.

5. 5

   5. Return the chicken to the skillet over the fennel and transfer to the oven. Roast for 12 to 15 minutes at 220°C / 425°F, or until the chicken is fully cooked and reaches a safe internal temperature of 74°C / 165°F.

6. 6

   6. Meanwhile, place a medium saucepan over medium heat. Add the remaining butter and sauté the rest of the garlic for 30 seconds, without letting it brown.

7. 7

   7. Add the spinach and cook for 1 to 2 minutes until wilted. Pour in the chicken broth and heavy cream; simmer gently for 2 minutes. Stir in the Parmesan and lemon juice, then cook 1 minute more until you have a light creamy sauce. Adjust with the remaining salt to taste.

8. 8

   8. Blend the spinach mixture with an immersion blender or countertop blender until smooth. If you want a looser texture, add 15 to 30 ml (1 to 2 tbsp) additional hot broth.

9. 9

   9. Spoon a base of light spinach cream onto each plate. Top with the golden fennel and finish with the chicken thighs. Spoon the skillet juices over everything to deepen the flavor.

10. 10

    10. Serve immediately, preferably hot, with a little extra lemon zest if you want a fresher finish.