Mediterranean cuisine: Oven-roasted chicken with fennel

Oven-roasted chicken with fennel knows no nationality. Choose a Mediterranean cuisine and it is guaranteed to be served there. Why? Because of the simple ingredients and preparation. The ingredients don’t cost the earth and you always get them. And you don’t need to have completed a cooking apprenticeship in Turin or Lyon to prepare it.

We prepare the chicken with fennel in the oven. You can use a whole chicken, of course. But I go for breast and thigh or drumsticks. What was there? First, cook them on medium heat. At the end, I increase the temperature so that the meat is browned. This keeps the poultry nice and tender and still crispy.

There is also fresh dill. It looks beautiful and gives the dish a subtle anise flavor. For the fennel chicken, I cut the bulbs into eighths. They will not be processed further. And when healthy vegetables come out of the oven, I’m happy when the edges have turned a nice brown color. Would you like even more Mediterranean cuisine? Then look here:

Fennel is a classic of Mediterranean cuisine. It has almost no calories, but is packed with minerals like calcium, phosphorus, sodium and potassium. We are best known for round fennel bulbs. But there are also elongated tubers with roots and lots of greenery. There are mainly in his homeland, the hot south. In any case, you are in the right place at a weekly market in Palermo. There you can buy and prepare the chicken with fennel recipe with this vegetable variant. Maybe you’ll go on vacation there, who knows?

Are you generally interested in ingredients, their properties and preparation tips? Visit our cooking school. There you will find out, for example, whether it is a good idea to eat raw fennel. Have fun browsing and enjoy the fennel chicken. Before you taste it, a cake with lots of ice cubes tastes good.

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Mediterranean cuisine: Oven-roasted chicken with fennel

description

Short Trip to the Mediterranean: Oven-Roasted Chicken with Fennel.

the preparation

  1. Heat the oven to 220 degrees top/bottom heat. Pour the olive oil into a mixing bowl. Peel the skin from an organic orange and finely grate it. Then cut the orange in half and squeeze the juice. Add both to the olive oil, as well as the dried herbs. Mix everything well.

  2. Wash and chop the fennel bulbs. Peel and coarsely chop the onions. Wash and slice the other organic orange. Place the fennel, onions and orange slices in a pan. Drizzle with a little olive oil. Then sprinkle the vegetables with salt and pepper.

  3. Wash the chicken pieces, pat dry and brush with flavored olive oil on all sides. Place the chicken skin side up on a baking sheet. If you want, you can add some black olives.

  4. Pour in the white wine and simmer the poultry for 25-30 minutes. Drizzle with the liquid that comes out in the middle. Then lower the temperature and cook gently for about 15-20 minutes at 100 degrees. Serve with fresh white bread and white wine, which the chicken has also drunk.

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