Pollo al finocchio – Chicken on fennel vegetables

Ingredients for 4 servings:

• 1 bulb(s) fennel, approx. 600 – 700 g, with green
• 400 ml tomatoes, peeled
• 3 sprigs of oregano
• Salt and pepper, freshly ground
• 4 chicken thighs with back part
• 1 clove(s) garlic
• 2 tbsp olive oil
• 20 g butter
• 1 tbsp, heaped wheat flour
• 250 ml milk
• 50 ml whipped cream
• 1 pinch of nutmeg powder
• 20 g Parmesan, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Clean the fennel bulb and trim the stalks. Reserve the fennel greens. Remove the tough outer layers and trim off about 1 cm of the base. Cut crosswise into slices about 1.5 to 2 cm thick and finely chop the rest. Place the peeled tomatoes in an ovenproof dish, chop them slightly, and sprinkle with fresh oregano. Season with salt and pepper. Salt the fennel slices and place them next to each other on top of the tomatoes. Place an ovenproof bowl with water (about 500 ml) on the floor of the oven and preheat the oven to 200°C (top/bottom heat). Place the dish with the fennel in the oven and cook for 25-30 minutes until al dente. Meanwhile, cut the chicken thighs into two pieces: drumsticks and thighs (cut in half). Peel and halve the garlic clove. Heat the oil and butter in a large pan and sauté the garlic halves until they begin to brown. Remove them from the pan, season the chicken pieces with salt, and fry them skin-side down, then until crispy brown all over. When the fennel is al dente, remove the dish from the oven. If too much liquid has collected in the dish, skim off the watery part of the tomatoes into a cup. Place the fried chicken pieces on top of the fennel. Return the oven to 200°C (top/bottom heat). For a spicy béchamel sauce, heat the butter and add 1 heaped tablespoon of flour. Stir until the mixture is smooth, then add the milk and skimmed tomato broth. Simmer over low heat, stirring continuously (about 5-7 minutes). Add more milk a little at a time, if necessary. Remove from the heat and thoroughly stir in the heavy cream. Season with salt, pepper, and nutmeg. Divide the prepared sauce between the chicken pieces, partially pouring it over the top. Place the dish in the preheated oven and bake until the sauce starts to brown. Sprinkle with Parmesan and serve hot.