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Fennel – Chicken

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Ingredients for 4 servings:

  • 4 large chicken legs
  • 1 lemon(s), juice
  • 1 tbsp mustard
  • 25 g butter
  • 4 bulbs of fennel
  • 125 ml white wine
  • 125 ml water
  • possibly sauce thickener, light

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Combine the mustard and lemon juice and brush the chicken thighs with it. Brown them all over in heated butter, then place them in an ovenproof dish. Trim the fennel bulbs, halve them, and place them around the chicken thighs. Pour in the wine and water and roast in a preheated oven at 200°C for 30-40 minutes. If desired, blend the broth with a light sauce thickener to create a creamy sauce and serve with the fennel and chicken. Serve with potatoes or pasta.

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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.

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