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
Sprinkle 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
We are going to sear these 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
Next up we will need 1 fennel bulb
Cut the stems off and the base and discard keeping the bulb
Halve the bulb
Then quarter
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
Add the fennel, onion and garlic into the pan that 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 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
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
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 let’s go ahead and chop around 1 tablespoon each of fresh parsley and fresh tarragon
Sprinkle the herbs over the chicken and serve!
Enjoy!!!
Simply Sundays! ~ Chicken with Fennel & Tarragon
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
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
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