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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2004
- 1 fennel bulb (about 1 lb/500 g)
- 1/3 cup all-purpose flour
- 1/4 teaspoon each salt and pepper
- 12 chicken thighs (about 2 lb/1 kg)
- 2 tablespoons vegetable oil
- 20 garlic cloves peeled
- 2 cups chicken stock
- 1 cup white wine
- half lemon thinly sliced
- 2 tablespoons chopped fresh dill
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 facts <b>Per serving:</b> about
- Sodium 518 mg
- Protein 33 g
- Calories 315.0
- Total fat 13 g
- Cholesterol 125 mg
- Saturated fat 2 g
- Total carbohydrate 14 g
- Iron 21.0
- Folate 14.0
- Calcium 7.0
- Vitamin A 3.0
- Vitamin C 30.0