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One Pan Roast Chicken Thighs with Fennel and Concord Grapes One Pan Roast Chicken Thighs with Fennel and Concord Grapes
Guest post: Krista Ettles, Real Food, Real Simple I don’t know about you, but I’m all about keeping it simple these days. I’m sure... One Pan Roast Chicken Thighs with Fennel and Concord Grapes

Guest post: Krista Ettles, Real Food, Real Simple

I don’t know about you, but I’m all about keeping it simple these days. I’m sure like me now that summer’s over you’ve jumped back into a full on routine which means the schedule is packed full. With that, I’m always thinking about ways to make life easier, not more complicated or stressful. And at mealtime there’s nothing more simple that a one pan dinner.

Enter the One Pan Roast Chicken with Fennel and Grapes.

Not only is this easy to prepare for a quick weeknight dinner, it looks impressive enough to make for a Saturday night with friends. Add a nice big salad and go to the local bakery for something sweet for dessert and you’re set! It’s all about letting the real, quality ingredients shine. Cheers to keeping it simple!

One Pan Roast Chicken Thighs with Fennel and Concord Grapes
Serves 4.

Ingredients:

  • 8 chicken thighs, skin on, bone-in
  • 1 fennel bulb, thinly sliced reserving the green leafy bits
  • 1 cup concord grapes, if you can’t find them use red grapes
  • 1/4 cup dry white wine or chicken stock
  • 2 cups uncooked egg noodles
  • 1 cup arugula
  • salt and pepper to taste

Directions:

1. Preheat the oven to 375*
2. Bring a pot of water to a boil for the egg noodles.
3. Season chicken with salt and pepper.
4. Heat a cast iron or oven proof pan on medium-high heat. Place chicken in the pan and cook until browned, about 5 minutes. Turn and brown the other side, about 3-5 min. Remove chicken from the pan. Add fennel and cook for 2 min or until slightly softened. Return the chicken to the pan and place in the oven for 10 minutes.
5. Meanwhile briefly cook the egg noodles until they are slightly soft (they will continue to cook in the pan). 6. Remove from water and cook.
7. Take the pan out of the oven and remove the chicken. Add white wine, scraping down the bottom of the pan. Add the noodles, return chicken to the pan and sprinkle in the grapes.
8. Place the pan back in the oven and bake for  and additional 10-15 minutes or until chicken is cooked through. Remove from the oven, stir in arugula and fennel greens. Serve immediately.

Recipe: One Pan Roast Chicken with Fennel and Grapes

About the contributor:

Cold Noodle Salad- North Shore Mama

Krista is a healthy living expert, wellness coach, real food lover and creator at Real Food, Real Simple. She’s on a mission to educate and inspire others to create happier, healthier lives.

Her philosophy about healthy food is that it doesn’t have to be difficult or boring. She helps people take the confusion out of food and offers simple solutions to eating well. Krista believes in creating healthy habits, not restrictions.

Download a FREE sample of Krista’s 3-day meal plan HERE.

The meal plan includes recipes, step by step instructions and full grocery lists so all you have to do is pick up the ingredients. This is all about helping people to create healthy, delicious meals that are simple and fun. Taking the stress out of meal times and making it flexible for real life so you’re not spending hours meal prepping on the weekends.

Real food made simple for your real life!

krista@realfoodrealsimple.ca
www.realfoodrealsimple.ca
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Jessica Blumel

Nice to meet you! I'm Jessica a.k.a North Shore Mama. This site was born out of my love for my daughters and the desire to share my motherhood journey with fellow moms. I believe we're all in this craziness called 'parenthood' together and North Shore Mama is my way of reaching out to anyone who needs a laugh, a cry or dinner inspiration. Thank you so much for reading!

  • Stephanie Small

    October 24, 2017 #1 Author

    Darling, you had me with a food post. And fennel. Sounds amazing! Great recipe Krista.

    Reply

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