Culinary History: Inspired by Apicius De Re Coquinaria

This exquisite recipe for fennel chicken thighs braised in red wine draws its inspiration from the pages of Apicius De Re Coquinaria, often heralded as the oldest surviving cookbook from ancient Italy. This culinary treasure is named after Apicius, a legendary figure who lived during the First Century AD, renowned for his profound love of luxury and his relentless pursuit of gourmet culinary experiences. His life was dedicated to the art of fine dining and the creation of exceptional dishes.

The cookbook itself is a fascinating collection of these ancient Roman recipes, offering a rare glimpse into the sophisticated tastes of the era. Our specific recipe, “Fennel Chicken Thighs in Red Wine,” is a modern interpretation of a dish originally called Fronto Chicken. Due to its ancient origins, we’ve carefully adapted certain ingredients to suit contemporary palates and ingredient availability. For instance, the original recipe called for garum and grape must. We’ve expertly substituted these with more accessible ingredients like anchovy paste for garum, and dry red wine for grape must, ensuring the spirit and depth of flavor are perfectly preserved. Interestingly, another recipe found within Apicius’s collection, known as “Polus,” is widely recognized today as the predecessor to what we now enjoy as Classic Italian Minestrone. This highlights the enduring legacy of ancient Roman cuisine.

Garum was an ancient Roman fish sauce, essentially a fermented fish condiment, much like modern fish sauce but with its own unique production methods. Historically, the traditional method of making garum involved processes that might indeed seem unappetizing to modern sensibilities. It was a potent concoction created by fermenting fish entrails and whole small fish with salt, left to mature in the sun for weeks or even months. This fermentation process yielded a liquid that was exceptionally rich in umami, a savory taste considered crucial in Roman cooking. To capture this essential savory depth while providing a more palatable option for today’s cooks, we use anchovy paste as a substitute. While anchovy paste is certainly distinct from garum in its preparation and precise flavor profile, it brilliantly delivers that crucial umami punch, adding an unparalleled layer of savoriness and complexity that would otherwise be very challenging to replicate in this dish. It’s a small but mighty ingredient that transforms the sauce.

Ingredient Notes and Expert Substitutions

Understanding the role of each ingredient is key to mastering this recipe and appreciating its nuanced flavors. Here’s a closer look at the stars of our dish and some helpful notes.

Fennel and Leeks. These two vegetables are undoubtedly the unsung heroes of this dish, often overlooked in favor of more common aromatics like onions or celery. However, the unique flavor punch they provide is absolutely indispensable and incredibly rewarding. Fennel, with its distinctive mild licorice or anise-like flavor, mellows and sweetens beautifully as it cooks, transforming into a tender, aromatic foundation for the sauce. Leeks, a milder cousin to the onion, offer a delicate, sweet, and earthy aroma that complements the fennel perfectly. Experimenting with fennel has been a delightful journey for us; its distinct taste adds such an interesting dimension to dishes. We first truly fell in love with it in our Rustic Italian Tortellini Soup with Sausage! When selecting fennel, look for firm, white bulbs with green stalks and feathery fronds. For leeks, choose those with fresh green tops and firm white shafts.

Anchovy Paste. We know that the mention of anchovies can sometimes cause hesitation, especially for those who prefer to omit them from dishes like pizza. However, in a braised dish of this nature, where flavors are slowly developed over time, the anchovy paste undergoes a magical transformation. It’s crucial to give it a try! You absolutely will not detect a “fishy” flavor in the final sauce. Instead, the anchovy paste melts into the background, contributing an extraordinary depth of umami—that savory, rich, and deeply satisfying taste—that is incredibly difficult to achieve with any other ingredient. It acts as a natural flavor enhancer, creating a luxurious savoriness that elevates the entire dish. Trust us on this one; it’s a game-changer.

Dry Red Wine. The choice of red wine is more than just about adding liquid; it’s about infusing the chicken with complex flavors and creating a rich braising liquid. A dry red wine like a Cabernet Sauvignon or Merlot is ideal for this recipe. These wines possess robust tannins and rich fruit notes that stand up beautifully to the savory chicken and earthy vegetables. Their structure helps to create a deeply flavored sauce that reduces to a concentrated, delectable consistency. Always choose a wine that you would enjoy drinking, as its flavor will become a prominent part of your dish. Avoid overly sweet wines, as they can unbalance the savory profile.

Chicken Thighs. For braising, bone-in, skin-on chicken thighs are the undisputed champion. Dark meat, with its higher fat content and connective tissue, breaks down beautifully during the slow braising process. This results in incredibly tender, moist, and flavorful chicken that practically falls off the bone. The skin, when properly seared, also adds a crispy texture and contributes to a richer flavor in the initial browning stage, which is then captured in the sauce.

Step-by-Step Directions for Perfect Braised Chicken Thighs

Achieving restaurant-quality results at home is entirely possible with these detailed, easy-to-follow steps. Precision in each stage builds the layers of flavor that make this dish truly special.

Begin by bringing your saucepan to medium-high heat, then add the olive oil. A crucial first step for perfectly seared chicken is to thoroughly dry the chicken thighs with a paper towel. Removing excess moisture is essential as it prevents the chicken from steaming and instead promotes a beautiful, crisp sear. This browning, known as the Maillard reaction, is where much of the initial flavor development occurs, adding incredible depth to your dish.

Step 1: Sear the Chicken. Generously season the chicken on both sides with salt and freshly ground black pepper. Place the chicken thighs skin-side down in the hot pan and sear for 3-4 minutes on each side, or until deeply golden brown and crisp. It’s important not to overcrowd the pan, so you may need to do this in batches to ensure proper searing. Once seared, remove the chicken pieces and set them aside. Don’t worry if they aren’t cooked all the way through at this point; they will finish cooking during the braising process, becoming incredibly tender.

Step 2: Sauté Aromatics. After removing the chicken, lower the heat to medium. Add the chopped fennel, sliced leeks, and shallots to the same pan, taking advantage of the flavorful drippings left behind. Season these vegetables with salt and pepper. Sauté them gently until they are beautifully softened and slightly translucent, which typically takes about 8 minutes. This step is crucial for building the aromatic base of your sauce, allowing the unique flavors of the vegetables to develop.

Step 3: Infuse with Garlic and Anchovy. Next, add the minced garlic and the anchovy paste to the softened vegetables. Sauté for just another minute or two, stirring constantly. This short cooking time allows the raw garlic aroma to mellow and the anchovy paste to fully dissolve and release its deep umami essence into the aromatic base. You’ll notice an incredible savory fragrance beginning to fill your kitchen.

Step 4: Deglaze with Red Wine. Carefully pour in the dry red wine. As the wine hits the hot pan, use a wooden spoon to scrape up any browned bits (known as “fond”) from the bottom. This fond is packed with flavor and will enrich your sauce immensely. Bring the wine mixture to a gentle simmer, allowing it to reduce slightly, which concentrates its flavors and cooks off some of the alcohol.

Step 5: Braise the Chicken. Gently add the seared chicken thighs back to the pan, nestling them into the simmering red wine and vegetable sauce. Ensure the chicken is partially submerged; ideally, about ¼ covered by the liquid. Cover the pan and let everything simmer together for 20-25 minutes, or until the chicken thighs are fork-tender and reach an internal temperature of 165℉ when measured with a meat thermometer. This slow braise ensures the chicken becomes incredibly moist and absorbs all the wonderful flavors of the sauce.

Step 6: Finish the Sauce. Once the chicken is cooked, carefully remove the thighs from the pan and set them aside on a plate. Now, it’s time to enrich the sauce. Add the butter to the simmering sauce in the pan. Stir gently until the butter is completely melted and fully combined. The butter will add a beautiful richness and a silky sheen to your luscious red wine and fennel sauce.

Pro-Tips for Braising Success

Elevate your braising game with these expert tips:

1. **Maintain Proper Liquid Level:** When you add your chicken thighs back to the pan for braising, make sure the liquid level is adequate. If the wine reduced too much, you may need to add a little water or chicken broth to the pan. The chicken should be about ¼ covered in the sauce while braising to ensure it cooks evenly and stays moist.
2. **Don’t Rush the Sear:** When searing chicken, resist the urge to move them constantly. Allow them to sear undisturbed for at minimum 3 minutes before you lift them up to check underneath. This patience ensures a deep, golden-brown crust and maximum flavor development. Searing in batches helps prevent overcrowding, which can lower the pan temperature and lead to steaming instead of browning.
3. **Taste and Adjust Seasoning:** Don’t be afraid to taste the sauce after the wine has simmered and before adding the chicken back. Adjust salt and pepper as needed. Flavors concentrate during braising, so an initial balanced seasoning is important.
4. **Prepare Fennel Properly:** When preparing fennel, trim off the green stalks and feathery fronds (you can save the fronds for garnish!). Slice the bulb thinly, ensuring even pieces for consistent cooking and softening in the sauce.

Perfect Pairings: Side Dishes for Your Braised Chicken

These flavorful fennel chicken thighs deserve equally delicious accompaniments. Here are some categories and specific suggestions to round out your meal:

Starch: The Ideal Canvas for the Sauce

Serve these fennel chicken thighs alongside some of our favorite starches that are perfect for soaking up every drop of that rich red wine sauce. Consider Crispy Garlic Parmesan Potatoes for a delightful texture contrast, creamy Lemon Spinach Orzo for a lighter touch, or something more intense and comforting like a rich Creamy Mushroom Truffle Risotto.

Vegetables: Freshness and Balance

Add fresh or complementary vegetable side dishes to provide balance and brightness to the hearty main course. Explore another old-school Italian dish like Italian Cabbage, flavorful Sautéed Rapini with Garlic, or a comforting soup like Classic Pasta Fagioli.

Appetizers: Setting the Stage

Before the main event, light seafood appetizers pair wonderfully, offering delicate flavors that won’t overpower the braised chicken. Try elegant Italian Stuffed Baked Clams and refreshing Homemade Shrimp Cocktail.

Recipe Frequently Asked Questions

Equipment

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  1 large saucepan

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Instructions

 

Notes

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