Herb chicken thighs with fennel and carrot braised in stock.

• Chicken thighs — 7¾ oz (2)
• Fennel — 5¼ oz (1 bulb, wedged)
• Carrot — 1¾ oz (1 small, sliced)
• Garlic-infused olive oil — 2 Tbsp
• Thyme, rosemary, sage
• Water — ½ cup stock (no onion/garlic)
• Sea salt & pepper

1. Brown the seasoned chicken skin-side down in the oil 5–6 minutes; set aside.
2. Colour the fennel and carrot 3–4 minutes.
3. Return the chicken skin-up, add herbs and stock, cover, and braise on low 18–20 minutes to 175°F (79°C). Serve with the juices.

Brown skin-down first, no shortcuts — the fond at the bottom of the pan is what gives the braising liquid its body.

Calories ≈ 775 kcal · Protein 59 g · Carbs 15 g · Fat 53 g · Fiber 6 g

Brown-then-braise (sear skin for fond, braise covered until tender).

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.