Name: Chicken, fennel & onion braise
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 4 (1.4kg) chicken marylands; 1 tablespoon olive oil; 2 medium_piece (340g) red onions, cut into eighths; 2 (260g) baby fennel bulbs, trimmed quartered; 1 medium_piece (140g) lemon, cut into 8 wedges; 1 small_piece garlic bulb, cut in half horizontallly; 2 large_piece fresh rosemary sprigs; 1 cup (250ml) chicken stock; 2 teaspoon fennel seeds

Ingredients

4 (1.4kg) chicken marylands

1 tablespoon olive oil

2 medium_piece (340g) red onions, cut into eighths

2 (260g) baby fennel bulbs, trimmed quartered

1 medium_piece (140g) lemon, cut into 8 wedges

1 small_piece garlic bulb, cut in half horizontallly

2 large_piece fresh rosemary sprigs

1 cup (250ml) chicken stock

2 teaspoon fennel seeds

Method

1.Preheat oven to 200°C (180°C fan forced).

2.Cut three small slashes in the thickest part of each maryland, season. Heat oil in a large flameproof roasting pan over medium-high heat, cook chicken, turning, until browned all over. Add remaining ingredients to pan.

3.Bake, uncovered, 45 minutes or until chicken is cooked through and vegetables are tender.

4.Serve chicken with vegetables and pan juices. Squeeze the soft garlic from the skin and serve with the chicken.

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Ingredients

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