Chicken and fennel bake
5 Jul 2016
Prep Time
5 minutes
Cook Time
40 minutes
Total Time
45 minutes
Background
This chicken and fennel bake is not only an ideal midweek family meal, but it's even suitable for a relaxed dinner party at the weekend with friends and family. It's super easy to make so you can let it cook and concentrate on other things. Serve with a mash and roasted veggies or just with some fresh crusty bread and a green salad.
Ingredients
- 8 mixed chicken thighs and drumsticks
- 3 garlic cloves
- 1 handful of fresh thyme, leaves only
- 150g pancetta , lardons or bacon
- 1 large or 2 small fennel bulbs
- 1 onion
- 1 glass of dry white wine
Instructions
- Heat the oven to 200°C.
- Place the chicken pieces in a large baking tray.
- Cut both the fennel & onion into 8 wedges. Slice the garlic. Scatter these around the chicken.
- If using bacon, dice it into 1 cm cubes. Scatter these or the pancetta around the chicken together with the thyme. Drizzle with 2 Tbsp of olive oil and season with salt and pepper.
- Cook for 15 minutes, then turn down the oven temperature to 180°C.
- Pour the wine into the tray and cook for another 20-25 minutes, until the chicken is golden and the fennel is tender.
- Serve warm with the cooking juices spooned over the chicken and fennel.
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Categories
- Meal Type: - Lunch - Main - Roast - Supper
- Cuisines: - Italian
- Occasions: - Dinner Party - Sunday Lunch
- Ingredients: - Chicken & Turkey
- Health and Diet: - Dairy Free - Gluten Free - Low Carb
- Skill Levels: - Easy
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