Fennel chicken with Gorgonzola

Ingredients for 4 servings:

• 4 chicken thighs
• salt and pepper
• 2 bulbs of fennel
• 2 zucchinis
• some olive oil for the tray
• 1 cup of cream (200 ml)
• 150g Gorgonzola
• n. B. Sage, dried

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 25 minutes

Preheat the oven to 200°C fan/convection oven. Wash the chicken thighs, pat dry, and if desired, cut them in half at the joint (depending on taste). Season with salt and pepper. Wash the fennel and zucchini. Cut the fennel into wedges and the zucchini into approximately 4-5 cm long pieces. Grease a roasting pan or a large casserole dish with a little olive oil, spread the vegetables on top, and place the chicken pieces on top (pretty side down first). Roast in the preheated oven for about 30 minutes, then toss the vegetables a bit, if desired. Turn the chicken pieces over, and roast for another 20 minutes. Meanwhile, heat the cream and the finely crumbled Gorgonzola in a saucepan until the cheese has melted (careful, it will easily boil over). Stir in the sage. After approximately 50 minutes of roasting, pour this mixture over the chicken pieces and vegetables and return to the oven for another 10-15 minutes. The cheese and cream mixture makes a wonderful sauce with the vegetables; it crisps up over the chicken and gives the skin an incomparable flavor. The recipe is super simple; we love the taste, and the dish also makes a great impression for guests. I simply serve it with baguette or—for something special—with wide pasta. In this case, however, I use a bit more cream and Gorgonzola to make it more sauce-y.