in Recipes

Chicken thighs with fennel

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Ingredients for 4 servings:

  • 4 chicken legs
  • 2 bulbs of fennel
  • 250 g potatoes
  • 2 onions
  • 300 ml vegetable stock
  • salt and pepper
  • some oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Season the chicken thighs with salt and pepper, and brown them. Peel and dice the potatoes and onions, and slice the fennel bulbs. Place everything in a casserole dish and add the vegetable stock. Cover with aluminum foil. Cook in a preheated oven at 200°C (top/bottom heat) for about 35 minutes. Then remove the aluminum foil and brown for about 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Chicken thighs with fennel

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