Lush Life

To be a lush chef, does not mean to drink in excess - this can result in scary fires and bad dishes. A lush chef is one who enjoys gourmet cooking/baking, often with fresh ingredients and the smart use of one's home bar. If there happens to be half a bottle of beer, a glass of wine, or a sip of brandy left over...well, one cannot be wasteful. I give you permission to imbibe.

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The Lush Chef
Twitter: @thelushchef Provenance: Santa Monica Dish: Coq au Vin Spirit: Whiskey Wine: Malbec Beer: Hefeweizen Farmer's Market: Santa Monica on Main Street
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Feb 28, 2011

Roasted Chicken with Fennel & Lemon

Libations used: 2 Tbs white wine
Libations left over: pretty much the whole bottle

I was craving coq au vin earlier this week and didn't get around to making it, but now that the sun has come out in Santa Monica, I wanted something lighter. Plus, the fennel just looked so pretty at Sunday's Farmer's Market - I couldn't resist. Thanks again to The Kitchn for this awesome and insanely simple recipe. I ended up using white cooking wine because I didn't want to crack open a whole bottle for myself on a Monday night, but this is perfect to serve for an impromptu dinner party.

Roasted Chicken with Fennel & Lemon - serves 4 people

  • 1 Lb. boneless, skinless chicken thighs
  • 2 small fennel bulbs
  • 4 minced garlic cloves
  • 2 Tbs. olive oil
  • 2 Tbs white wine
  • 1 lemon
  • 1 1/2 tsp. salt
  • Freshly ground pepper
- Heat oven to 425 F. Place chicken in large bowl
- Trim stalks & fronds off fennel bulbs and cut each bulb into quarters. Slice each quarter into 1 inch slices a la the French.
- Add to bowl, along with 1 tsp. minced fennel fronds.
- Add minced garlic, olive oil & white wine to bowl.
- Zest and juice the lemon and add both to bowl.
- Toss all ingredients together, and add salt & generous amount of pepper.
- Drink glass of white wine
- Spread chicken & fennel in dutch oven or a large baking sheet. Arrange fennel along the outside and place chicken closely together.
- Pour remaining juices over chicken.
- Roast for 30 minutes, or until chicken reaches 160F and fennel is tender & slightly brown around edges.
- Cover and let rest for 5-10 minutes before serving.