Recipe by Dan Kohler, 2/4/2020
Yield: ~6 servings
1. Season chicken thighs all over with salt and pepper. Heat vegetable oil in a large Dutch oven or other heavy pot over medium-high. Working in batches and pouring off all but 2 tbsp. fat between batches, cook chicken, skin side down, until skin is browned and crisp, 8–10 minutes. Transfer to a plate, placing skin side up (chicken will not be cooked through at this point). Once finished, drain off all but 2 tablespoons oil again.
2. Add shallot to the hot oil in the pan, sauté until fragrant, 2-4 minutes. Add anchovy fillets, mash with wooden spoon and cook 1-2 minutes. Fillets will dissolve into sauce. Add sage and red pepper flakes, sauté 1-2 minutes.
3. Pour wine into pot and cook over medium heat (constant simmer) until it’s reduced by 75% (about 5 minutes).
4. Add chopped tomatoes, caper brine, honey, and 1 cup chicken stock to pot. Bring liquids to a simmer, stirring to combine.
5. Add chicken back into pot, skin-side up. Pieces may overlap. Partially cover pot, reduce heat, and simmer until chicken is cooked through 30-40 minutes depending on the size of the thighs. Once chicken is cooked, remove from pot to rest on plate.
6. Add fennel and turnips to pot, along with final cup of stock. Bring to a simmer, partially cover pot, and cook until fennel is just turning fork-tender, about 10 minutes. Uncover pot, increase heat to medium-high, and cook until liquid is reduced by at least half, 10-15 minutes.
7. Remove pot from heat, add vinegar and stir to combine. Taste gravy and season with salt, pepper, and additional lemon juice to taste. Add chicken back to pot, turning to coat in sauce.
8. Garnish with fennel fronds and crispy capers. Serve with crusty bread.