Chicken With Fennel and Garlic

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“This is kind of like the 40 clove chicken, but with fennel replacing half the garlic. The fennel has a very delicate flavour which goes great with the braised garlic..”

Ingredients Nutrition


  1. Cut the fennel bulb in half lengthwise and core; cut lengthwise into 1/4-inch thick slices. Chop up the fennel fronds and set aside separately.
  2. In a shallow dish, combine flour, salt and pepper; dredge the chicken in just enough flour mixture to coat it all over.Reserve the remaining flour mixture for the sauce.
  3. In a large shallow Dutch oven, heat the oil over medium-high heat and brown the chicken. Transfer the chicken to a plate.
  4. Add the garlic to the pan and cook over medium heat, stirring, until golden, about 1 minute.
  5. Add the chicken stock and wine; bring to boil, stirring and scraping up brown bits. Add the lemon juice and chopped fennel bulb; return the chicken and any accumulated juices to the pan.
  6. Reduce heat, cover and simmer until the chicken is cooked through, about 20 minutes. Remove the chicken to a serving platter and cover with foil to keep warm.
  7. Whisk the reserved flour mixture with 1/4 cup of cold water. Add into the pan, bring to a boil, reduce to medium-high heat and cook, whisking, until the sauce is thickened, about 5 minutes.
  8. Stir in the chopped fennel fronds and dill; pour over the chicken, and serve.

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