Saffron-Braised Chicken with Charred Fennel & Farro

Ingredients

• 8 pieces chicken thighs, bone-in skin-on, about 2.5 lbs total
• 4 tbsp extra virgin olive oil, divided
• 2 medium fennel bulbs, cut into wedges
• 1 cup dry white wine, unoaked preferred
• 1.5 cups low-sodium chicken broth
• 0.25 tsp saffron threads, steeped in warm broth
• 1.5 cups pearl farro, uncooked
• 4 sprigs fresh thyme sprigs
• 1 whole bay leaf
• 5 cloves garlic cloves, minced
• 2 medium shallots, thinly sliced
• 1 tbsp dijon mustard
• 2 tbsp fresh lemon juice
• 0.5 cup sliced almonds, toasted
• 2 tbsp fresh tarragon, chopped
• 1 tsp sea salt
• 0.5 tsp cracked black pepper

Instructions

1. 1

   Pat chicken thighs dry and season generously with sea salt and black pepper on both sides

2. 2

   Heat 2 tbsp olive oil in a large braising pot or Dutch oven over medium-high heat until shimmering