Recipe

Chicken, fennel & onion braise

  • 1 hr cooking
  • Serves 4
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Ingredients

Chicken, fennel & onion braise
  • 4 (1.4kg) chicken marylands
  • 1 tablespoon olive oil
  • 2 medium_piece (340g) red onions, cut into eighths
  • 2 (260g) baby fennel bulbs, trimmed quartered
  • 1 medium_piece (140g) lemon, cut into 8 wedges
  • 1 small_piece garlic bulb, cut in half horizontallly
  • 2 large_piece fresh rosemary sprigs
  • 1 cup (250ml) chicken stock
  • 2 teaspoon fennel seeds

Method

Chicken, fennel & onion braise
  • 1
    Preheat oven to 200°C (180°C fan forced).
  • 2
    Cut three small slashes in the thickest part of each maryland, season. Heat oil in a large flameproof roasting pan over medium-high heat, cook chicken, turning, until browned all over. Add remaining ingredients to pan.
  • 3
    Bake, uncovered, 45 minutes or until chicken is cooked through and vegetables are tender.
  • 4
    Serve chicken with vegetables and pan juices. Squeeze the soft garlic from the skin and serve with the chicken.

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