Fennel & Mushroom Roasted Chicken Thighs

diamond adventure

Fennel & Mushroom Roasted Chicken Thighs

Fennel & Mushroom Roasted Chicken Thighs
Pair with Diamond Collection Appellation Series Cabernet Sauvignon Paso Robles


  • 2 leeks
  • 3 garlic cloves, minced
  • 8 oz baby bell mushrooms, thinly sliced
  • 1 14.5 oz can cannellini beans
  • 5-2 lb skinless chicken thighs (about 4-6)
  • 3 tablespoons thyme leaves
  • 2 tablespoons rosemary, minced
  • 1/2 teaspoon kosher salt
  • cracked black pepper
  • 1 cup heavy cream
  • 1/2 cup low sodium chicken stock
  • extra virgin olive oil

Preheat the oven to 400 F degrees and gather a large roasting tray.

Wash the leeks and trim off the green stalks and the root end. Cut the leeks into 1/2” thick slices. Add the sliced leeks to a colander and rinse them, gently breaking them up to remove any grit.

Pour the cannellini beans into a large colander and rinse well.

Add the leeks, mushrooms, and cannellini beans to the roasting tray.

Nestle in the chicken thighs in-between the leeks and mushrooms.

Sprinkle the thyme leaves, rosemary, and salt over the entire tray. Add a few cracks of fresh black pepper over the chicken.

Pour the heavy cream and chicken stock into the roasting tray, lightly spooning the liquid over the chicken thighs.

Drizzle a little olive oil over the entire tray and bake for 45-50 minutes. To ensure that the chicken thighs are done, insert a knife in the fattiest section and the juices should run clear or when the internal temperature reads 165 F.

Serve each chicken thigh with a spoonful of the creamy sauce on top.

Fennel and Mushroom Chicken