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Chicken

Chicken with Fennel & Tarragon

Crispy skin on oven roasted chicken served with fennel, onions, tarragon and garlic in a white wine sauce

If you haven’t had a chance to cook with fennel I would highly recommend you give it a go

When working with raw fennel you will notice a anise type of aroma but have no fear this vegetable will not make your meals taste like licorice

When cooked fennel really mellows out and lends a wonderful flavor to a dish


To bring out these flavors we are also using tarragon which also imparts an anise type flavor but is bright and herbaceous

These flavors go great with chicken so let’s start there

We are using 4 chicken legs and 4 chicken thighs that are bone in and skin on

These have been trimmed of any excess fat

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Sprinkle with kosher salt, ground black pepper, garlic powder, onion powder and paprika

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Preheat your oven to 350 F

Heat 2 tablespoons of olive oil over medium heat in an oven proof pan

We are going to sear these in batches

Lay the thighs in skin side down

Sprinkle the back with some more seasonings

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Sear 2-4 minutes then flip and sear 2 minutes more

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Repeat with the chicken legs

Sear 2-4 minutes

Season the back side

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Flip and sear another 2 minutes then remove and set aside

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Next up we will need 1 fennel bulb

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Cut the stems off and the base and discard keeping the bulb

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Halve the bulb

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Then quarter

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Then slice into strips

We will also need 1 onion peeled and sliced, 4 sliced garlic cloves, the juice and zest of 1 lemon and 4 fresh chopped tarragon sprigs

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Add the fennel, onion and garlic into the pan that the chicken was in

Sprinkle with kosher salt and ground black pepper

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Cook 4-6 minutes or until the vegetables start to lightly brown and become translucent

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Add in the lemon zest, juice and tarragon and cook for 2 minutes

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Next we will need 1/2 cup of a dry white wine (like a Chardonnay) and 1/2 cup of chicken stock

Click on our link to make Homemade Chicken Stock

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Add the wine to the pan, bring to a boil then reduce and simmer for 6-8 minutes to allow the alcohol to cook off

Why cook the alcohol out of wine used in a food dish?

Not cooking to alcohol off as much as you can can leave your dish with an astringent alcohol flavor when what your really looking for is to bring out the other flavors in the wine to help flavor the dish and create a well balanced sauce

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Next add the stock in, bring to a boil then remove from the heat

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Nestle the chicken into the pan skin side up

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Place in the oven and cook 20-25 minutes to start

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Flip the chicken and cook 8-10 minutes

Then flip the chicken back over and cook another 15 minutes or until the skin is browned and crispy and a thermometer inserted into the thickest part of the chicken registers 165 F

Remove the chicken and allow to rest for 10 minutes

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While the chicken is resting let’s go ahead and chop around 1 tablespoon each of fresh parsley and fresh tarragon

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Sprinkle the herbs over the chicken and serve!

A silver large pan on a black counter zoomed into nicely browned and roasted chicken sitting in a bed of caramelized fennel, onions and garlic in a rich brown wine sauce sprinkled with fresh chopped green parsley and tarragon

Enjoy!!!

Simply Sundays! ~ Chicken with Fennel & Tarragon

  • Servings: 8 Pieces of Chicken
  • Difficulty: Medium
  • Print

Ingredients

4 chicken thighs

4 chicken legs

kosher salt

ground black pepper

garlic powder

onion powder

paprika

2 tablespoons of olive oil

1 fennel bulb

1 onion

4 garlic cloves

1 lemon zested and juiced

4 sprigs of fresh chopped tarragon

1/2 cup of dry white wine (like a Chardonnay)

1/2 cup of chicken stock

1 tablespoon of fresh chopped parsley (for serving)

1 tablespoon of fresh chopped tarragon (for serving)

Directions

Sprinkle 4 chicken thighs and 4 chicken legs with kosher salt, ground black pepper, garlic powder, onion powder and paprika.  Preheat your oven to 350 F.  Heat 2 tablespoons of olive oil over medium heat in an oven proof pan

Sear the chicken in batches.  Lay the thighs in skin side down.  Sprinkle the back with some more seasonings.  Sear 2-4 minutes then flip and sear 2 minutes more.  Repeat with the chicken legs.  Sear 2-4 minutes.  Season the back side.  Flip and sear another 2 minutes then remove and set aside

Cut the stems off and the base of 1 fennel bulb and discard keeping the bulb.  Halve the bulb.  Then quarter it and slice into strips.  Peel and slice 1 onion, peel and slice 4 garlic cloves, zest and juice 1 lemon and chop 4 fresh tarragon sprigs

Add the fennel, onion and garlic into the pan the chicken was in.  Sprinkle with kosher salt and ground black pepper.  Cook 4-6 minutes or until the vegetables start to lightly brown and become translucent.  Add in the lemon zest, juice and tarragon and cook for 2 minutes

Next add in 1 cup of dry white wine.  Bring to a boil then reduce and simmer for 6-8 minutes.  Next add the stock in, bring to a boil then remove from the heat.  Nestle the chicken into the pan skin side up

Place in the oven and cook 20-25 minutes to start.  Flip the chicken and cook 8-10 minutes.  Then flip the chicken back over and cook another 15 minutes or until the skin is browned and crispy and a thermometer inserted into the thickest part of the chicken registers 165 F.  Remove the chicken and allow to rest for 10 minutes

While the chicken is resting lets go ahead and chop around 1 tablespoon each of fresh parsley and fresh tarragon.  Sprinkle the herbs over the chicken and serve

Tools used for making this recipe

Architec Carving Board, Gripperwood

Mini Prep Glass Bowl

NuWave Flex Precision Induction Cooktop

Cooks Standard Multi-Ply Clad Stainless Steel Tagine and Extra Glass Lid, 4.5-Quart

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

ZELITE INFINITY Chef Knife 8 inch

© Simply Sundays 2020
All rights reserved

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