Poulet à La Fenouil ( Chicken Baked With Fennel)
- Ready In:
- 1hr 50mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 1 roasting chicken, cut into 8 to 10 pieces
- 1 1⁄2 lbs small potatoes, halved and then halved again
- 1 medium fennel bulb
- 4 garlic cloves, peeled and halved lengthwise
- 1 1⁄2 tablespoons olive oil
- 1 (14 1/2 ounce) can chicken broth
- salt & freshly ground black pepper
directions
- Preheat oven to 450°F.
- Cut the fronds off of the fennel and chop lightly ~ these will be used only for the garnish.
- Remove the tough outer layer of the fennel. Cut the bulb in half, remove core, and then slice it into about 1/4-inch thick slices.
- Toss the potatoes, fennel and garlic together with 4 teaspoons of the olive oil. Season with salt and pepper.
- Place in a 9x13 baking dish and bake for 35 to 40 minutes, stirring occasionally.
- Meanwhile, heat the rest of the olive oil in a large skillet over med-high heat. Season the chicken with salt and pepper.
- When the oil it hot, add the chicken and cook until well browned on both sides, about 10 minutes.
- Remove the chicken and wipe out the skillet with a paper towel. Pour in the chicken broth and bring it to a boil over med-high heat.
- Remove the vegetables from the oven. Add the chicken and the hot broth to the vegetables and return to the oven. Cook for an additional 20 to 25 minutes.
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RECIPE SUBMITTED BY
In my world a recipe is a guideline to cooking and can be altered to suit one's taste.
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And i am not that other Smurf.