This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How To Make Lemon Chicken Thighs With Fennel & Leeks By Chef Andrew Zimmern

Chef Andrew Zimmern, host of MSNBC's "What's Eating America," shares his recipe for buttery Lemon Chicken Thighs—one of his favorite comfort foods.

For more of Andrew's favorite comfort foods, check out his take on the classic Greek dish Shrimp Saganaki.


  • 8 bone-in, skin-on chicken thighs
  • Sea salt and pepper
  • 2 fennel bulbs, trimmed and sliced thin
  • 2 onions, diced
  • 3 leeks, green tops and root tips discarded, cleaned and sliced thin
  • 2 tablespoons Greek oregano
  • Small handful fresh mint
  • 1 ½ cups dry white wine
  • 3 lemons, juiced
  • 3 oranges, juiced
  • 1 cup chicken broth
  • ¼ cup calamansi, lemon or apple cider vinegar
  • 1 stick salted butter, softened
  • ¼ cup canola oil


Serves: 8


Preheat oven to 375˚F. 

Place a roasting pan over medium heat for a few minutes to preheat. Sprinkle chicken thighs with salt and pepper. Add the oil to the pan, and when hot, begin browning the thighs. When browned on both sides, reserve to a plate.

Add the fennel, onions, leeks, oregano, mint and sprinkle with salt. Sauté until glassy and cooked through. Add the wine and deglaze the pan until almost dry.

Add the chicken back to pan, skin side up, and then add the juices, stock and vinegar.

Place the pan in the oven for 35 minutes until chicken is browned.

Remove pan from oven, and transfer the chicken pieces to a platter. Whisk the butter into the vegetables and the reduced liquid at bottom of the roasting pan.

Smother the chicken in the saucy lemony vegetables and serve immediately.