1 hr 30 mins
1 hr 15 mins
This medieval chicken recipe, with its subtle flavor of fennel, is remarkable. It is a light dish that will not be out of place on the most inventive of modern menus. The original medieval preparation and cooking instructions (translated from the medieval language) read: "Take the chickens, cut them up, fry them, and when they are fried add the quantity of water you prefer; then take beards of fennel, beards of parsley, and almonds that have not been skinned; and chop these things well, mix them with the liquid from the chickens, and boil everything, then pass through a sieve. Add it to the chickens, and add the best spices you can get." (University of Chicago)
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- 1Cut the chicken into serving pieces and pat dry.
- 2Melt the lard in a casserole over medium-high heat and brown the chicken.
- 3When it is golden brown, add the water and salt to taste.
- 4Lower the heat and simmer, covered, for 40 to 45 minutes or until tender.
- 5Meanwhile, wash and thoroughly dry the herbs.
- 6Grind the almonds finely in a mortar and pestle or food processor, and then add the herbs and blend to a paste.
- 7Remove the chicken from the casserole and keep it warm in a very low oven, covered loosely with aluminum foil.
- 8Add the almond mixture to the casserole and reduce over medium heat until the sauce has thickened.
- 9Arrange the chicken on a serving platter and strain the sauce over the chicken.
- 10Sprinkle with the spices to taste and serve.
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Nutritional Facts for Chicken with Fennel
Serving Size: 1 (146 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 464.1
- Calories from Fat 319
- Total Fat 35.5 g
- Saturated Fat 8.9 g
- Cholesterol 119.0 mg
- Sodium 166.1 mg
- Total Carbohydrate 3.8 g
- Dietary Fiber 2.2 g
- Sugars 0.8 g
- Protein 32.1 g
The following items or measurements are not included: