About Me
- 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
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
Ingredients:
- 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.
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