Chicken Braised with Lemon, Fennel and Garlic
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.
Servings: 6
Ingredients:
Chicken Braised with Lemon, Fennel and Garlic
Photography by
Michael Alberstat
| 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% |
-
1 fennel bulb (about 1 lb/500 g)
1/3 cup (75 mL) all-purpose flour
1/4 tsp (1 mL) each salt and pepper
12 boneless skinless chicken thighs (about 2 lb/1 kg)
2 tbsp (25 mL) vegetable oil
20 large cloves garlic (about 2 heads), peeled
2 cups (500 mL) chicken stock
1 cup (250 mL) white wine
Half lemon, thinly sliced
2 tbsp (25 mL) 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.
Additional Information
Source
Canadian Living Magazine: May 2004
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