“365 Ways to Cook Chicken. The stuffing here becomes a light vegetable puree.”
READY IN:
1hr 45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large frying pan, heat oil and 1 tablespoon butter over medium heat. Add shallot; cook until softened, about 2 minutes.
  2. Add garlic, fennel and fennel leaves. Cover and cook over low for 20 minutes, until fennel is tender, but not brown.
  3. Add Pernod, salt and pepper and mix well.
  4. Preheat oven to 375. Stuff chicken loosely with fennel mixture. Tie legs together and place in a small roasting pan, breast side up.
  5. Melt remaining butter and brush over chicken. Bake 90 min, basting frequently with pan juices, until juices run clear when thigh is pierced.

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