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Chicken and fennel bake

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.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 8 mixed chicken thighs and drumsticks
  • 3 garlic cloves
  • 1 handful of fresh thyme leaves only
  • 150 g pancetta lardons or bacon
  • 1 large or 2 small fennel bulbs
  • 1 onion
  • 1 glass of dry white wine

Method
 

  1. Heat the oven to 200°C.
  2. Place the chicken pieces in a large baking tray.
  3. Cut both the fennel & onion into 8 wedges. Slice the garlic. Scatter these around the chicken.
  4. 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.
  5. Cook for 15 minutes, then turn down the oven temperature to 180°C.
  6. Pour the wine into the tray and cook for another 20-25 minutes, until the chicken is golden and the fennel is tender.
  7. Serve warm with the cooking juices spooned over the chicken and fennel.