Chicken Braised with Lemon, Fennel and Garlic
Chicken Braised with Lemon, Fennel and Garlic
Photography by Matthew Kimura
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 315 |
| pro | 33 g |
| total fat | 13 g |
| sat. fat | 2 g |
| carb | 14 g |
| fibre | 3 g |
| chol | 125 mg |
| sodium | 518 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 21 |
| vit A | 3 |
| vit C | 30 |
| folate | 14 |
Garlic becomes sweet as it cooks gently in this fennel-laced broth. The fennel fronds have a delicate flavour similar to dill. Serve with creamy mashed potatoes and steamed asparagus.
Ingredients
- 1 fennel bulb, (about 1 lb/500 g)
- 1/3 cup all-purpose flour
- 1/4 tsp each salt and pepper
- 12 boneless skinless chicken thighs, (about 2 lb/1 kg)
- 2 tbsp vegetable oil
- 20 large (about 2 heads) garlic cloves, peeled
- 2 cups chicken stock
- 1 cup white wine
- Half lemon, thinly sliced
- 2 tbsp chopped fresh dill
Preparation
Cut fennel in half lengthwise and core; cut lengthwise into 1/4-inch (5 mm) thick slices. Chop fennel fronds. Set aside.
In shallow dish, combine flour, salt and pepper; dredge chicken in mixture to coat all over. Reserve remaining flour mixture.
In large shallow Dutch oven, heat oil over medium-high heat; brown chicken, in batches. Transfer to plate. Drain off fat in pan. Add garlic; cook over medium heat, stirring, until golden, about 1 minute.
Add chicken stock and wine; bring to boil, stirring and scraping up brown bits. Add lemon and fennel; return chicken and any accumulated juices to pan. Reduce heat, cover and simmer until juices run clear when chicken is pierced, about 30 minutes. Transfer chicken, lemon and fennel to platter; cover and keep warm.
In bowl, whisk reserved flour mixture with 1/4 cup (50 mL) cold water; whisk into pan and boil over medium-high heat, whisking, until thickened, about 5 minutes. Stir in chopped fennel fronds and dill; pour over chicken.
Source : Canadian Living Magazine: May 2004
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