Roasted, chicken, garlic & fennel??

[jellywelly]

If anybody here on this site gets Country Kitchen, they might know what I'm on about.

I saw this recipe in the magazine, thought "ooh, I'd like to try that" and then whilst cutting the recipes out at the weekend, must have binned it by accident.

Has anyone got any suggestions for the recipe?

[jellywelly]

[petuariapete]

Jellywelly,

Found this one in Google Groups which incorporates the ingredients...

                        Roast Chicken with Fennel

        3 1/2 lb roasting chicken
        salt and freshly ground black pepper
        1 onion, quartered
        1/2 cup olive oil
        2 med fennel buulbs
        1 clove garlic, peeled
        pinch of grated nutmeg
        3-4 thin slices pancetta or bacon
        1/2 cup dry white wine

Preheat oven to 350ºF. Rinse chicken in cold water and pat dry inside
and out. Sprinkle cavity with salt and pepper. Place the onion quarters
in the cavity. Rub the chiken with about 3 tbsps of the olive oil. Place
chicken in roasting pan.

Cut the green fronds from the tops of the fennel bulbs. Chop the fronds
with the garlic. Place in a small bowl and mix with the nutmeg. Season
with salt and pepper.

Sprinkle the fennel mixture over the chicken, pressing it into the oiled
skin. Cover the breast with the slices of pancetta or bacon. Sprinkle
with 2 Tbsps of olive oil. Put in oven and roast for 30 minutes.

Meanwhile, boil or steam the fennel bulbs until barely tender. Remove
from the heat and cut into quarters or sixths lengthwise. After chicken
has been cooking for 30 minutes, remove the pan from the oven. Bast the
chicken with any oils in the pan.

Arrange the fennel pieces around the chicken. Sprinkle the fennel with
the remaining oil. Pour about half the wine over the chicken and return
the pan to the oven.

After 30 minutes more, baste the chicken again. Pour on the remaining
wine. Cook for 15-20 minutes more. To test, prick the thigh with a fork.
If the juices run clear, the chicken is cooked. Transfer chicken to a
serving platter and arrange fennel around it.

PP

[jellywelly]

thanks, I might try that one, the one I was looking for was actually in the april issue, and had the bulbs chopped in half.

[jellywelly]

Found, it.  Went on the country kitchen website, where they have a forum and someone kindly posted it for me.

In case you were curious, here it is:


85g butter
3 bulbs of fennel sliced lengthways
2 carrots, roughly chopped
1 bulb garlic, separated
1 medium chicken, jointed into 4 or 8 pieces
Quarter of a bottle of dry white wine
1 tbsp French mustard
Bunch thyme
500ml (1pt) chicken stock
A little plain flour

Melt half the butter in a large flameproof oven dish on the hob and add the chopped , sliced veg. Stir for a couple of minutes
Remove from heat and lay chicken pieces on top. Combine the mustard, wine and stock and pour over the chicken. Scatter over some sprigs of thyme and place into an oven heated to 180°C/350°F, gas 4 for about an hour.
Pour the liquid out of the pan and strain. Mash the remaining butter into the flour to make a paste. Slowly whisk this into the liquid to make a sauce and pour it over the chicken and serve.

Enjoy!