Fennel‘s characteristic changes as to how it’s cooked as it has a mild yet distinct flavor. It’s liquorish flavor is what captivates my senses. I enjoy it on my salad and on my poultry. Every bit of it can be used to cook. In this recipe I’m using both the leaves and stalks into the chicken.
Total time to make: 40 mins
Ingredients Needed:
1 large fennel
1 whole garlic
6/7 leg and thigh and chicken breast with bone.
1/2 cup olive oil
salt and freshly ground black pepper for taste.
Butter Rub:
1 tablespoon of butter
1 tablesp of fresh ground pepper( I use motor and pastel as it gives a bit to the pepper corns)and leaves of fennel chopped.
Brine: 3 cups water
1 tablespoon of salt
1 tablespoon of sugar
1 tablespoon of whole black pepper
2/3 pods of garlic
1 bay leaf
Recipe:
1)Soak the chicken in brine ahead of time, this prevents chicken from drying. Discard the water.
2)Heat up the pan and add the seasoned chicken with salt and pepper to to olive oil. Simultaneously add one whole roughly chopped garlic and fennel
stalks as well.
3)cover the pot and cook until the chicken tender for about 15/ 20 minutes.
Meanwhile, heat up your oven on high broil mode .
4)Take the chickens out from the pot and apply the butter rub on them generously and place them in a baking try.
Keep the tray on a medium shelf in the oven in the high broil, until the skin starts to look golden brown goodness. This should not take you more than 10mins. 5)As the pot will be left with juice from the chicken, bring it to a boil and reduce the water until thick.
Serving instructions: On the serving tray place the fennel in the bottom with leftover juices and place the roasted chicken over the fennel. As fennel is strong in flavor people can help themselves with or without fennel.
But there is enough flavor in the chicken itself, with or without fennel along.
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