Tested till perfect Chicken Braised with Lemon, Fennel and Garlic
Chicken Braised with Lemon, Fennel and Garlic
Photography by Matthew Kimura

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2004

Recipe4 out of 5 based on 14 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 1 1fennel bulbfennel bulbs, (about 1 lb/500 g)
  • 1/3 cup 1/3cupall-purpose flour
  • 1/4 tsp 1/4tspeach salt and pepper
  • 12 12boneless skinless chicken thighs, (about 2 lb/1 kg)
  • 2 tbsp 2tbspvegetable oil
  • 20 20large (about 2 heads) garlic clovegarlic cloves, peeled
  • 2 cups 2cupschicken stock
  • 1 cup 1cupwhite wine
  • Half Halflemon, thinly sliced
  • 2 tbsp 2tbspchopped fresh dill
To change the number of servings, enter the number, then press "calculate". or reset


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.

Nutritional Information Per serving: about

cal 315 pro 33g total fat 13g sat. fat 2g
carb 14g fibre 3g chol 125mg sodium 518mg

% RDI:

calcium 7 iron 21 vit A 3 vit C 30
folate 14
All rights reserved. TVA Group Inc. 2015