Chicken Baked with Fennel, Garlic, and Potatoes
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"Poulet a la fenouil" - pronounced "poo lay/ah/lah/fuh nuh yuh" INGREDIENTS
1 whole chicken, cut into 8 to 10 pieces
1-1/2 pounds small potatoes, halved, and then halved again
1 medium fennel bulb
4 garlic cloves, peeled and halved lengthwise
1-1/2 tablespoons olive oil
1 (14.5-ounce) can chicken broth
Salt and freshly ground pepper
Preheat oven to 450 degrees. Cut the fronds off of the fennel and chop lightly - reserve - these will be used only for the garnish.
Remove the tough outer layer of the fennel. Cut the bulb in half, remove core, and then slice it into about 1/4-inch thick slices.
Toss the potatoes, fennel, and garlic together with 4 teaspoons of the olive oil. Season to taste with salt and pepper.
Place in a 9 x 13-inch baking dish and bake for 35 to 40 minutes, stirring occasionally.
Meanwhile, heat the rest of the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper.
When the oil is hot, add the chicken and cook until well browned on both sides, about 10 minutes.
Remove the chicken and wipe out the skillet with a paper towel. Pour in the chicken broth and bring to a boil over medium-high heat.
Remove the vegetables from the oven. Add the chicken and the hot broth to the vegetables; return to the oven. Cook an additional 20 to 25 minutes, or until chicken is done.
To serve, place the chicken in the center of a warmed platter. Surround with the vegetables and sprinkle with the reserved chopped fronds.