Prep 20 mins
Cook 1 hr 30 mins
This is sooooo good. If you love fennel try this one. This comes from a French cookbook I used so much I finally had to transfer the recipes to a data base before it fell apart.
- 1 roasting chicken, cut into 8 to 10 pieces
- 1 1⁄2 lbs small potatoes, halved and then halved again
- 1 medium fennel bulb
- 4 garlic cloves, peeled and halved lengthwise
- 1 1⁄2 tablespoons olive oil
- 1 (14 1/2 ounce) can chicken broth
- salt & freshly ground black pepper
- Preheat oven to 450°F.
- Cut the fronds off of the fennel and chop lightly ~ these will be used only for the garnish.
- Remove the tough outer layer of the fennel. Cut the bulb in half, remove core, and then slice it into about 1/4-inch thick slices.
- Toss the potatoes, fennel and garlic together with 4 teaspoons of the olive oil. Season with salt and pepper.
- Place in a 9x13 baking dish and bake for 35 to 40 minutes, stirring occasionally.
- Meanwhile, heat the rest of the olive oil in a large skillet over med-high heat. Season the chicken with salt and pepper.
- When the oil it hot, add the chicken and cook until well browned on both sides, about 10 minutes.
- Remove the chicken and wipe out the skillet with a paper towel. Pour in the chicken broth and bring it to a boil over med-high heat.
- Remove the vegetables from the oven. Add the chicken and the hot broth to the vegetables and return to the oven. Cook for an additional 20 to 25 minutes.
Really lovely recipe. I'll make it again.
This was a really nice, rustic dish. I used two baby fennel bulbs, as they're more in season here right now, as well as 6 cloves of garlic. I think next time I will use more fennel because it was quite mild. Otherwise, excellent recipe!