If you live in California, you're probably sick of the rain. Of course, we need the rain after many years of drought but it's still somewhat tiresome. The wet weather has put me in the mood for comfort food and in particular braises, soups and stews. Truth be told, this particular dish is barely a braise. Chicken thighs are seared then finished on top of a melange of onions and fennel and some slices of lemon. It's soothing and familiar but lighter than traditional comfort food which was once synonymous with "heavy." Comfort food can be fresher and healthier than it used to be, but just as soul soothing.
Have you ever noticed how recipes often call for dry white wine? That always frustrates me and I vow not to do it moving forward. It's better to know which wine in particular works well in a given recipe. In this case, I think a crisp Sauvignon Blanc is great. I used Joel Gott 2015 Sauvignon Blanc which has hints of lemongrass and tropical fruit and plenty of acidity. I also used a Meyer lemon. I hope you are able to find Meyer lemons. They have the most scrumptious scent and a sweetness that means even after just a few minutes in the pan, they are perfectly edible. You can use a regular lemon, you just may not want to eat it.