Pat the chicken dry with a paper towel and set aside
On a pan on medium heat add butter and the vegetables
After 5 min or when the vegetables wilt, set them on the side of the pan and add the chicken
Cook for 2 min then stir and add the liquid of your choice
When the liquid dries up (2-3 min) add salt and pepper to taste
Transfer to a roasting pan and roast in oven at 320 °F / 160 °C for 1 hour
Sprinkle with fennel seeds if you have/like them
Serve and enjoy!
Recipe Notes
Replace beer with wine (red for robust flavor, white for delicate) or vinegar (balsamic for a sweet taste and more intense aromas) or chicken/vegetable broth/bouillon
Replace butter with 1 1/2 tbsp olive oil to have more MUFAs and less SFAs
Replace chicken thighs with any fatty cut of chicken you like
Serve with sour cream/crème fraîche if you want more calories
