Corn-fed chicken with carrot and fennel vegetables in tarragon mayonnaise

Ingredients for 4 servings:

• 1 chicken, corn (approx. 1.5 kg)
• 1 tbsp fennel seeds
• 50 g butter, soft
• Sea salt
• 3 tsp paprika powder, hot
• 2 tsp mustard powder
• 5 stalks rosemary
• 4 bay leaves
• 2 lemon(s), organic
• 700 g carrot(s) (preferably young bunched carrots)
• 600 g fennel
• 8 tbsp olive oil
• Sugar
• Black pepper, freshly ground
• 2 tbsp white wine vinegar
• 70 g olives, black, pitted
• 200 ml chicken stock
• 6 sprigs tarragon
• 130 g mayonnaise
• 30 g yogurt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours 40 minutes

a delicious grilled chicken with a different flavor

A recipe that’s suitable for the oven, but also for the grill or a wood-fired oven. I prepared it in a wood-fired oven. The cooking time depends on the oven, of course. Of course, you don’t have to use corn-fed chicken, but I personally find it tastier and juicier this way. Finely grind the fennel seeds in a mortar and pestle. Mix with the softened butter, sea salt, paprika, and mustard powder. Rub this mixture all over the fennel. Wash the lemon thoroughly and cut into thick slices. I always make sure to remove any cut pips immediately. Now fill the fennel with the lemon, bay leaves, and rosemary. Refrigerate for 1 hour. In the meantime, peel the carrots and quarter or halve them, depending on their size. Trim the fennel greens and soak them in cold water. Remove the outer leaves from the fennel and cut out the stalk in a wedge shape. Quarter the fennel and cut into further wedges. Place the carrots and fennel in a bowl and mix well with 4 tablespoons of olive oil, white wine vinegar, a pinch of sugar, salt, and pepper, then let it sit. Now it’s time for the tarragon mayonnaise. Remove the stems from the tarragon and finely chop it. Mix with the mayonnaise, yogurt, lemon juice, and salt. Blend until smooth using a hand blender and refrigerate. Preheat oven to approx. 180-200°C. Pour the remaining olive oil onto a baking sheet. Place the veal breast-side down on top and place in the oven. After 45 minutes, add the carrot and fennel mixture. Heat the chicken stock. In the meantime, finely chop the fennel greens. Mix everything together. Just before the end of the cooking time (I always use a core temperature probe for this), spread the mixture over the vegetables. Cut up the veal. I serve the entire tray. It’s more rustic, but everyone can take what they want. A fresh salad or rosemary potatoes are good options as a side dish.