Poulet à La Fenouil ( Chicken Baked With Fennel)

"This is sooooo good. If you love fennel try this one. This comes from a French cookbook I used so much I finally had to transfer the recipes to a data base before it fell apart."
 
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Ready In:
1hr 50mins
Ingredients:
7
Serves:
4-6
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ingredients

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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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Reviews

  1. Really lovely recipe. I'll make it again.
     
  2. This was a really nice, rustic dish. I used two baby fennel bulbs, as they're more in season here right now, as well as 6 cloves of garlic. I think next time I will use more fennel because it was quite mild. Otherwise, excellent recipe!
     
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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. I collect cookbooks for a hobby and have made at least one recipe from each one. And i am not that other Smurf.
 
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