Broiled Chicken Thighs with Fennel, Onions and Roasted Red Peppers

Begin an indoor or outdoor picnic with San Marzano Gazpacho, followed by this chicken dish and accented with Corn Bread Crostini.


  • 2 red bell peppers
  • 1 tablespoon extra virgin olive oil (EVOO), plus more for liberal drizzling
  • 2 medium sweet onions, sliced into wedges, root ends attached
  • 1 bulb fennel, thinly sliced, fennel fronds reserved for garnish
  • 3-4 large cloves garlic, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon white balsamic vinegar
  • 12 small bone-in chicken thighs
  • Fennel pollen or ground fennel, for sprinkling
  • 1 lemon, zested and juiced


Pre-heat the broiler.

Char the peppers over an open gas burner for 10-12 minutes, turning occasionally. Alternatively, char the peppers under the broiler for 7-8 minutes, turning occasionally, with the oven door slightly ajar to allow steam to escape. Place the charred peppers in bowl and cover with plastic wrap. When cool, peel and seed the peppers and slice lengthwise.

Heat 1 tablespoon EVOO in a medium size skillet over medium-high heat. Add the onions, fennel and garlic and season with salt and pepper. Cook, stirring frequently, for 15 minutes, or until the vegetables are tender and sweet. Deglaze with the vinegar and combine with the peppers.

Place a cooling rack over a baking sheet and place the chicken thighs on it. Drizzle the chicken thighs lightly with EVOO and season liberally with salt, pepper and fennel pollen. Arrange a rack in the upper third of the oven; the chicken thighs should be 8 inches from the broiler. Broil the chicken thighs for 12-15 minutes, turning occasionally. Dress the cooked chicken with the lemon zest and juice.

Arrange the chicken on a platter and top with the onions, fennel, and peppers. Scatter the fennel fronds over the top.

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