One Of My Favorite Chicken Recipes Of All Time
Braised chicken with sausage and fennel makes a hearty and comforting meal that fills your kitchen with incredible aromas. The combination of tender chicken thighs, sweet Italian sausage, and caramelized fennel creates layers of flavor you can’t resist.
A splash of white wine and a rich chicken stock combine to create a silky sauce. Yukon gold potatoes add heartiness, while rosemary and balsamic vinegar balance the richness with fresh and tangy notes.
This dish feels rustic and elegant at the same time. It’s perfect for family dinners, but it also works beautifully for entertaining guests. The fennel garnish with Parmesan adds a fresh, crunchy finish that makes the dish pop. You can easily prepare this recipe ahead of time and reheat it because the flavors deepen as it rests.
If you’re looking for an Italian-inspired chicken dinner with sausage, vegetables, and potatoes, this recipe delivers. It’s a complete one-pot meal, so cleanup stays simple. Serve it with crusty bread to soak up the sauce, and you’ve got comfort food at its best. Try this braised chicken and sausage with fennel tonight, and enjoy a flavorful meal that will quickly become a favorite at your table.
Chicken Thighs with Sausage and Braised Fennel
As Good as It Gets
Servings: 4 people
Ingredients
- 1 large large fresh fennel with stalks attached
- 6 chicken thighs
- salt and pepper
- 5 tablespoons olive oil
- 3 links sweet Italian sausage
- 1 large yellow onion halved and thinly sliced
- 1 clove garlic minced
- ½ cup dry white wine
- 2 cups chicken stock homemade or commercial
- 1 large Yukon Gold potato peeled and cut into 1/2 inch dice
- 1 sprig fresh rosemary
- 1 tablespoon balsamic vinegar good quality , more if needed
- ⅓ cup Parmigiano Reggiano freshly grated, more for serving
Instructions
Prep the Fennel
- Cut off the stalks but keep the feathery foliage for garnish. Quarter the bulb part and save one of the quarters for more garnish. Slice the remaining three-quarters in ½ inch-thick wedges.
- Peel and cut the onion in half. Thinly slice the onion halves. Peel and mince the garlic.
- Peel and dice the potatoes into ½ inch dice.
- You can grate the Parmesan cheese now or wait until you need it.
- Heat 3 tablespoons of the oil in a large, heavy-bottomed pot over medium-high heat.
- Season the chicken with salt and pepper and cook the thighs in batches until brown, about 3 minutes per side. Be sure not to crowd the pan, or the chicken will steam rather than brown.
- Transfer the thighs to a plate or platter and cover with aluminum foil.
- Once the chicken is cooked, brown the sausage in the same pan. When done, transfer them to a plate.
- Now it's time to add the fennel and onion to the pot. Season with salt and cook until the onions are translucent and slightly caramelized.
- Push the fennel and onion mixture to the side, add some oil, and sauté the garlic. DO NOT LET IT BURN!! Incorporate it into the fennel and garlic.
- Raise the heat to high, add the wine, and deglaze the pan while scraping the bottom with a wooden spoon to loosen up any pieces of chicken or vegetables that may be stuck to the bottom. Continue cooking until most of the wine is evaporated.
- Add the chicken stock, potato, and rosemary and bring to a boil.
- Reduce the heat to medium-low, cover the pot, and simmer until the potato is tender when stuck with a fork.
- Remove and puree about 1½ cups of the vegetables and broth in your food processor or blender and return it to the pot. If the sauce is too thick, thin it with some additional chicken stock.
- Add the chicken pieces back to the sauce and any accumulated chicken juices, cover with the lid slightly ajar, and lower the heat to a low simmer.
- Cut the sausages into 1-inch pieces and transfer them to the pot after the chicken has cooked for 15 minutes.
- Again cover partially and simmer gently until the chicken and sausage are cooked through about 15 minutes. Be sure to occasionally stir the mixture during this process, but by all means, don't overwork the ingredients by stirring too much.
- Now for the garnish. Shave the remaining fennel quarter with a sharp vegetable peeler and transfer the pieces to a small bowl—season with salt and pepper.
- Finely chop one to two tablespoons of the feathery foliage and add to the shaved fennel. Add the remaining teaspoon of oil, toss, and adjust the seasonings with salt and pepper.
- Remove and discard the rosemary and stir in the balsamic vinegar and Parmigiano cheese when the chicken and sausage are cooked.
- Spoon a portion of the chicken, sausage, and sauce into each bowl to serve. Sprinkle a little more graded Parmigiano on top, then mound a small portion of the fennel garnish and reserved feathery foliage over it.
Notes
Fennel is that bulbous green plant with celery like stems and feathery foliage you see at the supermarket. You can serve it raw in salads but I like it braised or sautéed.
I often tell people, "Oh, the stuff that tastes like anise which tastes like licorice," but it is really much sweeter and mellower than anise.
This dish is real comfort food. Not fancy but great tasting. I think it will be one you prepare and serve many, many times. I know I will. Enjoy! RG
Helpful Cooking Tips
- Don’t crowd the pan. Brown chicken and sausage in batches so they sear properly instead of steaming.
- Use a heavy-bottomed pot. A Dutch oven or enameled cast-iron holds heat well and gives better browning.
- Prep before cooking. Slice the fennel, onion, and potatoes ahead of time so the recipe flows smoothly.
- Save the fennel fronds. They make a bright, fresh garnish that balances the richness of the dish.
- Deglaze thoroughly. Scrape up all the browned bits with wine—this adds depth to the sauce.
- Taste as you go. Adjust salt, pepper, and vinegar before serving for the best balance.
- Control the garlic. Add it after the onion and fennel so it cooks gently and doesn’t burn.
- Check doneness by texture. Potatoes should be fork-tender, and chicken should shred easily.
- Let it rest. The dish tastes even better the next day, so don’t be afraid to make it ahead.
- Serve with bread. Crusty bread is perfect for soaking up the flavorful sauce.
Wines That Pair Well With This Dish & Why
| Wine | Description | Why it pairs |
|---|---|---|
| Vermentino | Light-to-medium bodied white with citrus, green apple, and a hint of saline or herbaceous notes. | Its citrus and herbal character complements fennel and rosemary while bright acidity cuts through the sausage’s fat. |
| Pinot Grigio (Italian) | Crisp, dry, and clean, with green apple, pear, and light floral notes. | Simple acidity refreshes the palate between bites and won’t overpower the delicate fennel or chicken. |
| Sauvignon Blanc | Zesty and aromatic, with lemon, lime, green herbs, and sometimes subtle minerality. | Herbaceous tones echo the fennel fronds and rosemary; bright acid balances richness and balsamic. |
| Unoaked Chardonnay | Medium-bodied white with ripe apple, citrus, and a rounder mouthfeel without oak influence. | The weight matches the creamy sauce and potatoes while its fruit and acidity pair well with Parmigiano. |
| Chianti (Sangiovese) | Medium-bodied red with cherry, tomato-like acidity, and savory herb notes. | Its bright acidity and savory edge cut through sausage fat and complement the tomato/balsamic-like tang of the dish. |
| Barbera | Juicy red with high acidity, red fruit, and soft tannins. | High acidity refreshes the palate and stands up to the sausage and Parmesan without overpowering the chicken. |
| Dry Rosé | Refreshing, with red berry notes, crisp acidity, and subtle savory hints. | Versatile and food-friendly; bridges the gap between the dish’s savory meats and bright, aromatic fennel. |
5 Responses
omg great
Outrageously tasty. Thank you so much for sharing it!!
You are welcome Nora. Thanks for sharing.
Not a comment but a question. Could this be finished in a crockpot? If so at what temp and for how long?
Yes, you can finish the Chicken Thighs with Sausage and Braised Fennel recipe in a crockpot. After you’ve seared the chicken and sausage and softened the vegetables on the stovetop as the original instructs, transfer everything—including the deglazed pan juices, stock, wine, potatoes, herbs, and aromatics—into the slow cooker. Cook on low for about 4 to 6 hours or on high for 2 to 3 hours, until the chicken is tender and the potatoes are cooked through. Finish by stirring in the balsamic vinegar and Parmesan just before serving to maintain their bright flavors.