Categories
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Baked Chicken with Fennel |
Tips: This simple dish that you can make ahead. Great for Savory Sunday's with the family. It combines succulent
chicken with garlic, shallots and
the aniseed flavour of fennel. Served over linguine or rice with a creamy herb sauce.
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Yield:4
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INGREDIENTS: |
| 3 - 4 lbs. |
chicken, cut into 8 pieces |
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| 2 |
shallots chopped |
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| 1 |
garlic bulb peeled |
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| OPTIONAL |
3 tbsp white wine or vermouth |
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| 2 |
bulbs fennel, cut into wedges, feathery tops reserved |
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| 2/3 cup |
heavy cream |
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| 1 tsp |
raspberry jelly |
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| 2 tbsp |
chopped fresh parsley |
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| 1 tbsp |
dry mustard |
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DIRECTIONS:
- Place the chicken pieces, shallots and all but one of the garlic cloves in baking dish or roasting pan. Add oil, vinegar, wine or vermouth, and fennel seeds. Season with pepper, marinate for 2-3 hours.
- Preheat the oven to 375`F. Add fennel to chicken, season with salt. Cook chicken in the oven for 50-60 minutes until tender.
- Transfer chicken and vegetables to a serving dish and set aside. Skim off some of the fat and bring the cooking juices to boil, then, simmer and add cream slowly. Stirring frequently. Add jelly followed by the mustard.
- Chop remaining garlic clove and fennel tops and mix with chopped parsley. Pour the sauce over chicken. Add garlic and herb mixture over the top. Serve with linguine or cooked rice.
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