I love one-dish meals, especially ones that involve fennel and lemon. The aromatic anise flavor of fennel. So delicious. Chicken thighs are baked on a bed of fennel, wrapped in a lemon. The fennel becomes deliciously caramelized and the chicken skin gets nice and crispy. Honestly is there anything better then crispy chicken skin?
INGREDIENTS Serves 4
1 tablespoon Fennel seeds lightly crushed
1 tablespoon chopped Oregano
Small handful chopped Parsley
2 Garlic cloves crushed
Salt and Pepper
8 Chicken thighs
2 Fennel bulbs cut into 4 wedges
1 lemon thickly sliced
2 tablespoon Olive oil
4 large Plum Tomatoes cut into quarters
75g black olives
150ml dry White Wine
2 teaspoon Muscovado sugar
parsley to garnish
METHOD
Preheat Oven 200°C
Mix together the fennel seeds, oregano, parsley garlic salt and pepper.
Push your fingers under the chicken skin and tuck a teaspoon of the herb garlic mixture into each thigh. Spreading it all over the flesh.
Place the chicken thighs into a large roasting tin skin side up. Add the Fennel Quarters. Tuck the lemon slices around the Thighs. Drizzle with 1 tablespoon of Olive Oil. Roast for 40 minutes.
At the end of this cooking time Add the tomatoes, drizzle over the remaining oil, and roast for a further 15 minutes or until the chicken thighs are cooked . Baste occasionally. Add the olives for the last 5 minutes. Remove the chicken and Fennel and keep warm.
Stir in the wine, sugar, and cook over a gentle heat to deglaze the pan. Season.
To serve: place the chicken thighs and the fennel bulbs onto a serving palate, then spoon over the gravy. Scatter the parsley
Original Recipe Good Housekeeping
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